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Angel hair pasta is so "cool" for certain dishes in its delicacy. And this
is one of them. Uncork a bottle of light, airy valpolicella or even a
non-sweet rosé. (Yes there really is such a thing.) We didn't know it either
before we joined the
American Cellars Wine Club. We get four bottles of wine a month from
them, almost all wines from smaller wineries that you are not likely to find
in your local wine marts. They sent us a bottle of 2000 Trevi (Santa Barbara
County) rosé some time ago and you could of knocked us both over with a
feather. It was fairly dry, had a mild undertone of strawberries and spice.
A little musty, even, like some of those European chards (and some good
California ones, as well). Yum!
Sorry, got off on a little tangent there (nothing unusual
for DOD). But we love those nice, semi-obscure (virtually unknown outside of
the immediate area) winery finds as much as we love ... 'er ... angel hair
pasta and Italian food. There, I said it. And I’m not even ashamed. Keep 'em
coming ACWC.
Okay, here is a really unique Italian seafood recipe with
angel hair pasta for you adventuresome chefs out there. No tomato sauce in
this one. How about salsa? Try it!
And, send us a bottle of Trevi if you get your hands on
some. We'll make it worth your while! ACWC sold out their remaining non-club
shipment stock so fast I couldn't get any more, darn it!
Now, without further wine ramblings:
New Italian Recipes Presents:
Shrimp With Angel Hair Pasta (and salsa)
Ingredients:
1 tablespoon butter
1 cup half and half (regular or non-fat)
3/4 cup shredded provolone cheese
1/3 cup fresh Italian parsley, chopped finely
1 teaspoon oregano
2 eggs, beaten lightly
1 cup plain yogurt
3/4 cup feta cheese
1/2 cup chopped fresh basil, or 1 teaspoon ground basil
16 ounces angel hair pasta, cooked
16 ounces of your favorite salsa
1 lb. medium shrimp, boiled and peeled
1/2 cup parmigiano-reggiano, grated
Preparation:
Grease a 12x8 pan with 1 tablespoon butter.
Combine eggs, half and half, yogurt, Swiss Cheese, feta
cheese, Italian parsley, basil and oregano in a medium bowl. Mix well.
Spread half of the pasta on the bottom of the pan.
Add half of the shrimp.
Spread half the salsa over the shrimp
Cover with the remaining pasta and spread the egg mixture
over the pasta
Top with the remaining shrimp and salsa.
Sprinkle Parmigiano-reggiano cheese over the top.
Bake the angel hair pasta concoction at 350 degrees for 30
minutes. Let stand 10 minutes before serving.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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