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I’ve made this a few times now and it’s been well received, so here’s the recipe for those who want it.

Pasta Sauce with Shrimp & Sundried Tomatoes

What you need:

Shrimp – peeled, deveined and uncooked
Sundried Tomatoes in oil
Fresh Basil
Cilantro
Garlic
Fish Bullion (This has been impossible for me to find here in the US of A. I’ve had to use vegetable bullion sometimes)
Heavy Cream

Instructions:

Dice the garlic into tiny little bits. Use the oil from the sun dried tomatoes to cook the garlic in a large skillet. Slice the sun dried tomatoes into smaller bits and put in the skillet with the garlic.

In the meantime, in a separate pan, broil the shrimp until done.

Add heavy cream & bullion to the skillet with the sun dried tomatoes and garlic. Let it sit for a bit, then add cilantro and basil (save some basil for decoration later). The sauce should be a light red/brown color by now. Add more basil if needed. Cilantro gives it a little bit stronger taste, so don’t use too much if you’re Swedish.

Add salt and pepper to taste, then add in the shrimp you’ve broiled and lower the heat on the skillet. (I sometimes have to add some flour at this point to make the sauce thicker).

Serve with Angel Hair pasta and a nice bottle of wine.

Enjoy

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