Name: Carolyn Geisler Hornfeld
\nClass Year: 1963
\nCountry of Residence: Switzerland<\/p>\n
I made up this recipe on a dash home from our mountain chalet where my husband and I are waiting out the corona-virus self-isolation. Happened to have the ingredients to hand, we were ravenously hungry and both agreed this was a serendipitous invention! It tastes great and can be made easily and rapidly… Hope you agree.<\/p>\n
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Serves 2. Takes approx. 20 minutes.<\/em><\/p>\n Ingredients:<\/span> Instructions:<\/span> Meanwhile cook the spaghetti in salted boiling water, drain and divide on plates. Lightly drizzle with lemon oil. Divide the sauce onto the plates of spaghetti et voil\u00e0!<\/p>\n (Sorry, no photos, but not hard to visualize!!)<\/p>\n Source:<\/span><\/p>\n My own invention<\/p>\n","protected":false},"excerpt":{"rendered":" Name: Carolyn Geisler Hornfeld Class Year: 1963 Country of Residence: Switzerland Why is this recipe great? What\u2019s its backstory? I made up this recipe on a dash home from our … Continue reading Shrimp and Gingery Tomato Sauce for Pasta<\/span>
\n12 medium-sized shrimp, cooked and shelled (I use frozen ones, thaw just before use)
\n300 g canned tomato sauce (basil, herb, veggie or your choice; about \u00be Barilla jar)
\n3 petals sun-dried tomatoes in oil
\n3 T cr\u00eame fra\u00eeche or plain yogurt or ricotta
\n1 medium onion, chopped
\n2 large garlic cloves, minced
\n1 \u00bd inch piece fresh ginger (or to taste but don\u2019t omit), peeled and sliced into matchsticks
\nspaghetti for 2
\nlemon oil<\/p>\n
\nIn about 2 T olive oil, brown the onion. When nearly done, add the minced garlic and ginger, brown another 30 s. Add tomato sauce, cut up the sun-dried tomato petals and add. Simmer a minute or two. Add cr\u00eame fra\u00eeche, stir to heat. At the last minute add the shrimp and heat through. Freshly ground pepper to taste, salt if you wish. Or optionally add fresh herbs.<\/p>\n