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Buffalo Shrimp with Pasta and Blue Cheese Sauce

Seafood Suggestion: Simply Seafood® scallops, salmon strips

Here's a new twist on the ever popular Buffalo wings—fiery hot chicken wings served with blue cheese dip and celery sticks. Buttery and spicy stir-fried shrimp bask on a bed of pasta tossed in blue cheese sauce. A touch of sugar in the sauce cuts the tanginess of the blue cheese, but you can omit if you like.

This flavorful dish would be perfectly paired with a large platter of fresh fruit or clusters of grapes to cut the heat. A crisp fruity wine will do nicely, too.

Ingredients:

• 10 ounces dry fettuccine or papardelle pasta
• 1 Tbsp. olive oil
• 3/4 pound medium shrimp, peeled and deveined
• 2 cloves garlic, minced or pressed
• 1 Tbsp. butter or margarine
• 1 Tbsp. Tabasco, or to taste
• 1/2 tsp. Paprika
• 3 Tbsp. chopped fresh chives or parsely

Blue Cheese Sauce:

• 2 cloves garlic, minced or pressed
• 1/2 tsp. sugar
• 1 cup half-and-half
• 4 ounces (about 1 cup) crumbled blue cheese

Cooking Instructions:

To make the blue cheese sauce, combine the onion, oil, garlic and sugar in a medium saucepan. Cook, stirring, over medium heat until the onion is tender and golden, 3 to 5 minutes. Add the half-and-half, bring to a boil and boil over high heat for 2 minutes. Remove from the heat and stir in the blue cheese until nearly melted. Cover to keep warm and set aside.

Bring 3 quarts of water to a boil in a large pan over high heat. Stir in the pasta and boil uncovered until tender, 8 to 12 minutes.

While the pasta cooks, prepare the shrimp. Heat the oil in a wok or large frying pan over high heat. Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes. Stir in the garlic, butter and Tabasco and cook until the shrimp is just opaque in the center, about 1 1/2 minutes longer. Take from the heat and stir in the paprika; set aside.

Drain the pasta well and put it in a large bowl. Stir in the warm blue cheese sauce. Gently mix in 2 tablespoons of the chives. Spoon the pasta onto individual plates and sprinkle with remaining chives. Top with the shrimp and sauce and serve.

Servings per recipe: 4

Nutrition Facts:

Cal. 615 / Total fat 26g / Sat. 13g / Chol. 183mg / Sdm. 571mg / Carbo. 60g / Prot. 35g / Om-3 .4g