Shiloh's Creamy Sungold Pasta
(as interpreted by Wendy)
You'll need:
- 3 cups sungold tomatoes cut in half (get two pints, snack on the rest)
- 1/2 cup fresh basil-packed
- 2 Tbs. butter
- 6-8 cloves of garlic, minced or put through a press
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 cup heavy cream (this actually works well with half and half or even fat-free half and half if you want fewer calories)
- one hunk of Romano cheese (Parmesan will work, but the Romano adds a saltier kick, Calvander is a great local substitute)
- pasta of choice (I like fettucini the best. Spaghetti is also fine.)
- Optional: peeled shrimp!
Directions:
Heat your pan (I use the stainless one for this delicate recipe) and sauté the garlic in butter, being careful not to burn it. Add salt, pepper, and halved tomatoes and wilt 'em down a few minutes. It will smell pretty good at this point. Add cream and cook gently, allowing the sauce to thicken.
When it's to your liking, add peeled shrimp directly to the simmering cream sauce-they'll cook pretty darn fast, do wait until the end…then chop your basil and throw it in. This is perfectly delicious without the shrimp, but incredibly decadent with them. Hopefully you've cooked your pasta while this was all going on, so just plate it up and smother with sauce. Serve with the freshly grated cheese on the side, so it doesn't get wasted on the sides and bottom of the pan. Now say a little thanks to the local producers and ENJOY!!!