Swordfish with Creamy Basil and Shrimp Tomato Sauce
Ingredients
- 5 tbsp olive oil
- 3 tbsp butter
- 1 28-oz. can whole tomatoes with their juice, crushed by hand
- salt and pepper
- ¼ cup dry white wine
- ¼ cup heavy cream
- ½ bound medium-size shrimp, peeled and chopped into ½-inch pieces
- ¼ cup fresh basil, chiffonaded (leaves rolled and thinly sliced)
- 2 6-oz. swordfish steaks
Instructions
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