Sunday, July 4, 2010

Pantry Shrimp Pasta and Clasic Banana Bundt Cake

We'd both had a rough day and stood around the kitchen playing the monotonous game of "What Do You Want for Dinner?" when I suggested Shrimp Pasta because we had some in the freezer.  John thought that sounded good, so I started pulling things out of the pantry and went outside to cut some Tarragon and Italian Parsely from our garden.  The result is this delicious, perfect-for-summer dish!
Pantry Shrimp Pasta
Cook 1 pound of Linguine according to package directions - I always use Italian pasta.

In a large sauce pan, sautee:
1/3 Cup Olive Oil
1 Small Bunch Green Onions, sliced
1 teaspoon Garlic, minced
Stir in:
1 cup White Wine
Juice of 1 Lemon
Salt and Pepper to taste
2 Tablespoons Fresh Tarragon
2 Tablespoons Fresh Flat-leaf Parsley, minced
10 leaves Fresh Basil, Chiffonade

Then add:
1 can Artichoke Hearts, halved
6 Sundried Tomatoes, sliced
1/2 pound Cooked Shrimp
3 Tablespoons Capers

Simmer sauce for about 10 minutes.  Pour over Linguine, and top with fresh grated Parmesan Cheese.  There is a great debate amoung southern Italians that cheese and seafood do not go together - they say it lends a metallic taste, so it is entirely up to you whether you add cheese.  Serve with crusty French Bread.
Classic Banana Bundt Cake
From one of my favorite cookbooks~Baking From My Home to Yours, page 190, comes this wonderful alternative to Banana Bread.  It's moist and light.  I topped it with my signature combination of Cinnamon Sugar and Walnuts.
White Peony in the garden of Hotel de Haro, Roche Harbor, San Juan Island, WA.

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