Shrimp Cordon Bleu over Linguine
"A knock-off of a recipe I saw in a book...only a lot less work."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- olive oil
- 6 tablespoons garlic, minced
- 1 medium onion
- 1 (10 ounce) package sliced mushrooms
- 1 tablespoon flour
- 1 pint heavy cream
- 1⁄3 cup brandy (about 1/3 cup) or 1/3 cup cognac (about 1/3 cup)
- salt
- 1 (15 ounce) can chicken broth
- 1 1⁄2 tablespoons Tabasco sauce
- 1 (10 ounce) package spinach
- 2 lbs shrimp, cleaned and devained
- 1 lb prosciutto, sliced thin and chopped
- 16 ounces mozzarella cheese (shredded or cubed)
- 1 lb pasta
directions
- Cook pasta according to directions --.
-
Meanwhile:
- Saute onions and garlic in oil until tender. Add mushrooms and cook until soft. Add cognac and cook about 2 minutes. Add 1 tbsp flour and stir. Add chicken broth and reduce by 1/2(about 7 minutes). Add salt, heavy cream, tobasco sauce, and spinach, shrimp proscuitto, and mozerella. Simmer 10 minutes or until shrimps are pink.
- Pour sauce over pasta and enjoy. Serve with garlic bread.
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Reviews
-
This was an absolutely wonderful dish with a full, rich flavor. Very easy to prepare and cooked up quickly. Made for PAC Fall 08.
RECIPE SUBMITTED BY
As a stay at home mom of four children (ages 10-2) I find myself to be constantly on-the-go. Soccor games, cub scouts, school plays, and so forth can really keep a person going....For relaxation I like to do counted cross stitch, but for fun I LOVE to cook and try new recipes...I often hear "Oh no, mom's experimenting again." I like to have my kids "help" in the kithen, so often we have "crunchy" scrambled eggs, and so forth...(You get the picture). Mom was never much of a cook, I grew up thinking mashed potatoes came from a box and gravy came from a jar....I don't even want to go to where tomato sauce came from...(Yes, Heinz..LOL) I don't know where my love of cooking came from, as I remember my sister recently saying..."this is really good, I don't remember you ever being a good cook before."
