Salmon Filled Shells With Tomato Vodka Sauce
|Olive oil||2 Tablespoon|
|Minced green onion||1 Tablespoon (White Part Only)|
|Salmon||3⁄4 Pound, skinned, boned and cut into pieces|
|White wine||3 Tablespoon|
|Minced parsley||1 Tablespoon|
|Minced thyme/1/4 teaspoon dried thyme||1⁄2 Teaspoon|
|Parmesan cheese||2 Tablespoon|
|Pasta shells||16 (Jumbo Ones)|
|Green onions||2 , chopped|
|Vodka||1⁄3 Cup (5.33 tbs)|
|Chopped tomatoes||12 Ounce|
|Heavy cream||1 Cup (16 tbs)|
|Crushed peppercorns||1 Teaspoon (Use Pink Ones If Possible)|
|Hot pepper||1 Dash|
Heat in skillet.
Add and stir for 1 minute.
Add and cook until salmon is cooked outside, but pink inside, about 3-5 minutes.
Puree in food processor.
Add and puree just until mixed.
Cool before filling.
Meanwhile, cook pasta.
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.Melt in skillet.
Add and cook for 1 minute.
Add and boil approx.1 minute.
Add and simmer until thickened, approx.5-8 minutes.
Fill shells with salmon filling.
Lay in baking pan and pour sauce over.
Cover and bake until hot, approx 25 minutes.