Easter Sunday we grilled up some shrimp my Uncle brought over to the house as an appetizer. The shrimp was marinated in Sherry Wine, Butter, Olive Oil, Garlic, Salt, Pepper, Basil, and Rosemary. Tonight I continued on a shrimp kick with a Garlic Shrimp Pasta. For the pasta I used Rotini noodles with carrots, broccoli and corn. It was cooked in a sauce made of milk, garlic, sugar and olive oil. Mmmm mmmm shrimp.
2 comments:
We live on the Gulf coast of Florida and are lucky enough to have access to great shrimp. Your version here with the rotini pasta looks especially yummy!
Thats one of the great things about food photography, the "clean-up." Fresh shrimp from the Gulf Coast sounds nice...
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