(by Daniela Paiva)
1 1/2 T. olive oil
1 clove garlic, finely chopped
1 onion, finely chopped
2 1/4 lb. shrimp, peeled and cleaned
salt and pepper to taste
1 T. butter
1 c. milk
14 oz. mascarpone
3 T. tomato sauce (I use Passata or Tomato Pellati when I don’t have homemade concentrated tomato sauce)
chopped parsley or scallions to garnish
In a deep pan over lower heat, fry garlic and onion.
Add shrimp and fry on both sides until they change color.
Remove from heat, and season with salt and pepper.
In another pan, heat butter, milk, and mascarpone, and let it melt slowly.
Add to the pan with shrimp.
Add tomato sauce, and let it boil quickly.
Garnish with parsley or scallions, and serve with rice or boiled potatoes.
Serves 4 or 5.
(Read Understood, the story that accompanies this recipe.)