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1. Creamy Seafood Sauce (for short pasta)

2. Garlic and Ginger Soup

3. Risotto with Shiitakes

Book Description

Anyone facing an occasional dinner for one, making solo brown-bag lunches, or living alone will find Toni Lydecker's Serves One invaluable. She shows you how to make tabbouleh and ratatouille in modest amounts so you don't have to eat them for days. She even gives a recipe for pizza dough you can turn into perfect, single-size pies. Who needs soggy take-out when you can make your own potato and pesto pizza

... (more)

Serves One : Super Meals for Solo Cooks

Authors: Toni Lydecker

Date: March 1998

ISBN: 1891105019

Publisher: Lake Isle Press

Paperback

ORDER/INFO

Makes 1 serving
Prep: 15 minutes
Cook: 12 minutes

• Salt

• 1 teaspoon butter

• 1 tablespoon finely chopped shallot

• 3 tablespoons heavy cream

• 3 ounces farfalle or other short pasta

• 6 to 8 shrimp or scallops, or a combination

• Torn tarragon leaves (optional)

• Freshly ground white or black pepper

1. Bring 6 cups of water and 1/2 tablespoon of salt to a boil in a medium-size saucepan. Meanwhile, melt the butter in a skillet large enough to hold the cooked pasta. Add the shallot and cream, cover, and cook over low heat.

2. Stir the pasta into the boiling water. After 10 minutes, when the pasta is almost done, add the shrimp or scallops and a few tarragon leaves to the cream sauce. Season with salt and white or black pepper. Stir, cover, and cook until the shrimp turn pink.

3. Drain the cooked pasta (reserving 1/4 cup water), and stir the pasta into the shrimp sauce. Add pasta water if necessary to thin the sauce.

More From This Book:

1. Creamy Seafood Sauce (for short pasta)

2. Garlic and Ginger Soup

3. Risotto with Shiitakes

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