Buffalo Shrimp With Pasta And Blue Cheese Sauce

Recipe Ingredients

10 oz	284g	Dry fettuccine or papardelle pasta
1 tablespoon	15ml	Olive oil
3/4 lb	340g / 11oz	Medium shrimp - peeled and deveined
2		Garlic cloves - minced or pressed
1 tablespoon	15ml	Butter or margarine
1 tablespoon	15ml	Tabasco sauce - or to taste
1/2 teaspoon	2.5ml	Paprika
3 tablespoons	45ml	Chopped fresh chives or parsley
		Blue Cheese Sauce
1/4 cup	15g / 0.5oz	Finely-chopped onions
2 teaspoons	10ml	Olive oil
2		Garlic cloves - minced or pressed
1/2 teaspoon	2.5ml	Sugar
1 cup	237ml	Half-and-half
4 oz	113g	Crumbled blue cheese - (abt 1 cup)

Recipe Instructions

Seafood Alternatives: scallops, salmon strips

To make the blue cheese sauce, combine the onion, oil, garlic and sugar in a medium saucepan. Cook, stirring, over medium heat until the onion is tender and golden, 3 to 5 minutes. Remove from the heat and stir in the blue cheese until nearly melted. Cover to keep warm and set aside.

Bring 3 quarts of water to a boil in a large pan over high heat. Stir in the pasta and boil uncovered until tender, 8 to 12 minutes.

While the pasta cooks, prepare the shrimp. Heat the oil in a wok or large frying pan over high heat. Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes. Stir in the garlic, butter, and Tabasco and cook until the shrimp is just opaque in the center, about 1 1/2 minutes longer. Take from the heat and stir in the paprika; set aside.

Drain the pasta well and put it in a large bowl. Stir in the warm blue cheese sauce. Gently mix in 2 tablespoons of the chives. Spoon the pasta onto individual plates and sprinkle with remaining chives. Top with the shrimp and sauce and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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