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Pasta And Shrimp With Bourbon Sauce

By Bonnie Browne.

Good as an appetizer or main dish. Double or triple as needed.


> 1/4 unsalted butter.
> 1 lb shrimp peeled and deveined.
> 1/4 cup bourbon.
> 1/4 cup whipping cream.
> 1 tsp tomato paste.
> 1 Tbsp lemon juice.
> salt and pepper.
> 1/4 cup minced chives.
> Chopped walnuts or pecans.


> Melt butter in a large skillet.
> Add shrimp and saute for 1 minute.
> Add bourbon and flame.
> Shake or stir until the flames go out.
> Remove shrimp with a spoon.
> Add cream and tomato paste and bring to a boil.
> Cook until thickened.
> Add lemon juice and season.
> Return shrimp to the pan and reheat. > Serve the shrimp on Pasta or rice and add chives and chopped pecans or walnuts.

20 Saute Shrimp

Saute Shrimp in butter for just a minute. It's a crime to overcook shrimp.
Shrimp pink after just a minute of cooking. These are ready to come out.

21 In The Pink

22 Remove To A Plate

Remove the shrimp to a warm platter after just one minute. Keep them warm, but not too warm or they'll continue cooking.
Back in the thickened sauce and reheating gently.

23 Back In The Sauce

24 Chopping Pecans

Chopping pecans for topping.
About this much chopped pecans should be good.

25 Lots-o-nuts

26 Shrimp On Pasta

Shrimp and sauce on a bed of pasta. Angel hair is nice. Rice works as well.
Ready to serve.

27 Ready To Serve

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