Subscribe by emailGet my latest recipes delivered directly to your inbox
I’m keeping it low carb and super easy again for tonight’s supper. Low carb because we’re trying to lose some winter hibernation weight. And easy because this is our first-of-the-season-dining-outdoors-meal and we’ve been trying to get on top of the gardening before being back on the water for the season.
Sautéing the shrimp first in garlic imparts the best flavours to the overall dish. Simply remove them after they reach the perfect pinkness (is pinkness even a real word?)…
…then add the shrimp back into the creamy saucey goodness at the end to reheat.
A glass of chilled rosé made the perfect go-with for our first outdoor meal. We are still on our low carb kick but this would be just ‘awesome sauce’ served with pasta or rice. Hmm! Guests are coming soon so am thinking of putting this baby on the menu.
Inspiration thanks to Cafe Delites
This site uses Akismet to reduce spam. Learn how your comment data is processed.