Last Tuesday I continued my exploration with cream in cooking, and for now I'm still going the way of pasta. At first I thought I'd only make some shrimp linguine marinara, but having remembered that I had cream in my fridge I decided to try making a more authentic version of a rosé sauce. Toss in a bit of grated parmagiano reggiano, and hey presto! I had myself another nice dinner. Along with the shrimip I added some shredded onion and fresh basil, as well as about four cloves of garlic.
Next stop... trying cream and white wine. I forgot to add some white wine in my chicken stew tonight, but I know there'll be other opportunities to use that bottle.
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