News5 mins ago
Not Impressed
24 Answers
Clearly today isn't to be for me.
Got an All Clear from the GP this morning only to come home and a few hours later re-open a wound that had healed and she said she was impressed at how quickly it had healed.
Tried to upload my Data for the Diabetes Meter than I am testing only for the site and data to be all wrong (all my readings are a day ahead so Sunday's readings fall under Monday and the meter thinks its tomorrow) I gave up trying to complete that. Very hard when trying to include insulin doses, food and Activity and Sickness when you can't see the logo.
AND...still on mushy food but I can just about live with that as my mouth is slowly coming back to normal YAY...
Anyways i'm away back to rest and read my book, I trust you are all having a good day...if not feel free to come join me and bring a blanket its nippy noodles here!
Got an All Clear from the GP this morning only to come home and a few hours later re-open a wound that had healed and she said she was impressed at how quickly it had healed.
Tried to upload my Data for the Diabetes Meter than I am testing only for the site and data to be all wrong (all my readings are a day ahead so Sunday's readings fall under Monday and the meter thinks its tomorrow) I gave up trying to complete that. Very hard when trying to include insulin doses, food and Activity and Sickness when you can't see the logo.
AND...still on mushy food but I can just about live with that as my mouth is slowly coming back to normal YAY...
Anyways i'm away back to rest and read my book, I trust you are all having a good day...if not feel free to come join me and bring a blanket its nippy noodles here!
Answers
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the shrimp version
Ingredients
400g fettuccine or penne pasta
45g shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
80 ml white wine or light sherry
250-300 ml cream
100g parmesan cheese
Salt & fresh pepper to taste
Italian Parsley or basil for garnish if desired
Instructions
Cook ¾ lb fettuccini in salted water according to instructions and drain. (fresh is best) Also don't rinse (this helps the sauce stick to the noodles better).
Lightly season shrimp with salt, pepper and paprika.
Preheat a large frying pan to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute.
Stir in the wine or sherry and reduce to 25% scraping the bottom to deglaze the pan. Then stir in Cream and simmer for 2 min.
Next, sprinkle the top with 2/3rds of the cheese and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt and pepper to taste.
Turn off heat and stir back in the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil,the extra parmesan and freshly cracked pepper if desired.
Ingredients
400g fettuccine or penne pasta
45g shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
80 ml white wine or light sherry
250-300 ml cream
100g parmesan cheese
Salt & fresh pepper to taste
Italian Parsley or basil for garnish if desired
Instructions
Cook ¾ lb fettuccini in salted water according to instructions and drain. (fresh is best) Also don't rinse (this helps the sauce stick to the noodles better).
Lightly season shrimp with salt, pepper and paprika.
Preheat a large frying pan to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute.
Stir in the wine or sherry and reduce to 25% scraping the bottom to deglaze the pan. Then stir in Cream and simmer for 2 min.
Next, sprinkle the top with 2/3rds of the cheese and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt and pepper to taste.
Turn off heat and stir back in the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil,the extra parmesan and freshly cracked pepper if desired.
DTC, the supper was a great success. My (Italian) husband was looking round for more but I had put the whole lot on 2 plates. I added some celery that was wilting in the fridge and the whole thing was fab.
Much appreciate you adding this recipe as it cleared out all the things I needed to use up and impressed me and OH.
(Excuse me Queen on your thread)
Much appreciate you adding this recipe as it cleared out all the things I needed to use up and impressed me and OH.
(Excuse me Queen on your thread)
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