Shrimp and Pasta a la BlueFin Columbia South Carolina

Shrimp and Pasta a la Blue Fin of Columbia is a tasty recipe for shrimp, broccoli, and sun-dried tomatoes in a blue cheese cream sauce.

Prep Time: 20

Cook Time: 10

Total Time: 30

Cuisine: American South

Difficulty: Easy

Newsletter: 2021-07-31

Allergen: Shellfish

Calories per serving: 491kcal

~~ -- For the Shrimp -- ~~

~~ -- Sauce -- ~~

~~ -- Garnish -- ~~

Mise En Place
Put the pasta on to boil. If you are conserving water, don't salt it.
Steam the broccoli until it's tender but still crisp. If the pasta is not al dente by that time, remove the broccoli from the heat and set it aside.
While that is happening, in a saute pan, saute garlic in the butter until it turns translucent. Don't let it burn.
Add the shrimp and saute them until they are nicely pink and have started to curl up. Deglaze the pan with the wine. Don't let the shrimp curl completely. Remove them from the pan and set aside, keeping them warm. Leave the liquid in the pan.
Add the flour to the saute pan and mix it in until it starts turning white.
Add the cream and milk, Old Bay seasoning, and stir until the mixture thickens. If it doesn't get thick enough, add a little more flour.
When the sauce is thick enough to coat the back of a spoon, add the blue cheese and parmesan and let them melt, thoroughly mixing it in.
Add the shimp back in and coat them nicely with the sauce.
Add the broccoli, half of the chiffonaded basil, and sun-dried tomatoes and toss to get everything coated in the sauce.
In a large pasta serving bowl, add the shrimp mixture, toss and garnish with the remaining basil, freshly ground black pepper, and some shaved parmesan
Serve with a nice salad and white wine.

You can add more or less blue cheese depending on how strong your cheese is. Always taste for seasoning.

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