Shrimp & Pasta

Presented by Chef Sandra, South Charlotte Chef

1 pound shrimp large, raw and devined

1/2 cup sun dried tomatoes

1 pound Asparagus, balncehd and cut into pieces

2 cups chicken stock

 1 shallot chopped

1/4 cup sherry

1 cup cream or half and half

1 pound Angel hair pasta

olive oil

Heat oil in frying pan, add shallot and stir  until it becomes translucent

add sun dried tomatoes and stir in to shallots

when it gets hot drop in shrimp, do not touch until it gets snice color to it and flip over, wait equal amount of time

Deglaze pan with Sherry ( if none you can use water, wine or stock )

slowly add chicken stock to pan and bring to a nice simmer

add tomatoes to sauce and let the flavor come out for a while

stir in cream, let it simmer for a few minutes until the color gets nice and pink

At last minute add asparagus so they stay crisp

while all this is going on boil water with a good amount of salt and cook pasta, angel does not take long to cook so watch it

drain pasta and place in large bowl, pour sauce and shrimp over pasta and toss

serve with salad, bread and lot's of grated cheese