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BUTTERFLIES IN THE FLESH

In previous post I asked those who followed me to participate in the game that I organized with Zasusa on his forum. To be honest, I expected a greater participation, however, considered that it was, so to speak, the first edition we should not complain. The satisfaction comes from the participants, almost unanimously, have been enthusiastic for the need to make recipes more or less unknown that perhaps would never have done. Out of the race and I also participate Zasusa and to the regulations, being first on the list waiting for the recipe from the newest member that is Paola. I confess that after seeing the first recipes that were sent to the competitors I was stunned, and almost all had dessert recipes. In fact since I started my blog in October, I got to shoot lots of blog and the first thing that catches the eye and that most bloggers are devout, yes, it's almost a form of religion, to desserts.
cakes, biscuits, pastries, muffins and company have invaded the blogger universe.
An appeal to husbands and companions, you are the sweetest to your women, maybe you will make less sweet. Joke, of course.
return to the game I was hoping that Paul would be lenient and do not send me a recipe sweet e. I was satisfied I was first sent this dish, I must confess, it's great. I had intended to give a personal touch to the dish but I thought it was right to do as the recipe for Paola and defer to a later time, possible variations.
I just quote the whole Norway lobster and the slice of bread for the presentation.
Before moving to the recipe itself three notes:

1. not particularly like the butterflies as a type of pasta, but for the type of sauce are perfect.
2. is provided in the original recipe a tablespoon of tomato paste, a boy, I had the opportunity to participate in Puglia in the collection of tomatoes and I saw the same destination sorting of boxes of tomatoes and tomato paste. I never used the tomato paste.
3. In the original recipe was crushed garlic, I preferred to put it all in his shirt and then remove it.

Butterfly

the flesh of shrimp

INGREDIENTS (4 servings) 500 g of butterflies


500 g of chopped frozen shrimp scampi whole

4 125 g of tomato pulp
125 g of cream
1 cup dry white wine 4 slices

rustic bread 1 clove garlic, extra virgin olive oil

Salt big

PREPARATION

Cut the shrimp along the whole without dividing them.
In a skillet put 3 tablespoons of EVO oil with a clove of garlic, then fry over medium heat.
salt water from the pasta, bring to boil and throw in the pasta.
Grill the prawns and whole slices of bread on both sides.
Remove the garlic and add the chopped shrimp, fry well then add the glass of white wine. Once evaporated
pour the wine and tomato cream.
Mix well and then whip around and put it in a pan.
If the sauce is too thick to stretch it a little water to cook pasta.
When pasta is almost cooked add the sauce a little water to cook pasta, drain the pasta and finish cooking in a pan amangamando well.
Serve with an escape and a slice of bread each.