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Shrimp Pasta WP (photos)
Posted on 12/26/14 at 8:44 pm
Posted on 12/26/14 at 8:44 pm
We boiled shrimp the other night. They were great and we had maybe 25 large spicy shrimp left over that were chilled in the refrigerator until tonight. What better start could the wife (MHNBPF) have for one of several shrimp pasta dishes she makes that are to die for?
Shrimp Pasta WP
You will need
Vermicelli Pasta for 2 servings
Fresh Mushrooms 1/2 cup, sliced
Green onions - 4 or 5 1/8 inch diced, with tops
Red Bell Pepper - 2 Tablespoons, diced
Butter - 2 Tablespoons
Olive Oil - 1 Tablespoon
Garlic - 3 cloves, minced
Parsley - 3 Tablespoons
Chicken Broth - 1/2 cup
Parmesan Cheese - 1/2 cup, shredded
Shrimp - If you don't recook them, leftover boiled shrimp are great, especially if they are spicy
Seasoning:
1/2 Tablespoon Lawry's Garlic salt
1/2 Tablespoon Caveder's Greek Seasoning
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
Prep all the ingredients. This dish will cook in the time it takes the pasta to boil.
Boil the pasta in salted water to al dente
Sauté the red bell pepper, onions, mushrooms and garlic in butter and olive oil.
Add the chicken broth, about a teaspoon of the seasoning and cook until the broth is reduced by half.
When the pasta is ready, drain it over the shrimp. They have been in the refrigerator a day and a half and are fully chilled. The boiling pasta water will heat them through.
The dish needs crusty toast. This is a rustic seven grain loaf, sliced and butter toasted.
In serving bowl, with the shredded Parmesan Cheese. Still hot enough to melt the cheese as it is stirred in
Cheese melted and ready to serve
My serving
Fork views:
I love pasta and I love parmesan and mushrooms and green onions and garlic and shrimp. This combination of those things is wonderful.
All my stuff
Shrimp Pasta WP
You will need
Vermicelli Pasta for 2 servings
Fresh Mushrooms 1/2 cup, sliced
Green onions - 4 or 5 1/8 inch diced, with tops
Red Bell Pepper - 2 Tablespoons, diced
Butter - 2 Tablespoons
Olive Oil - 1 Tablespoon
Garlic - 3 cloves, minced
Parsley - 3 Tablespoons
Chicken Broth - 1/2 cup
Parmesan Cheese - 1/2 cup, shredded
Shrimp - If you don't recook them, leftover boiled shrimp are great, especially if they are spicy
Seasoning:
1/2 Tablespoon Lawry's Garlic salt
1/2 Tablespoon Caveder's Greek Seasoning
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Black Pepper
Prep all the ingredients. This dish will cook in the time it takes the pasta to boil.
Boil the pasta in salted water to al dente
Sauté the red bell pepper, onions, mushrooms and garlic in butter and olive oil.
Add the chicken broth, about a teaspoon of the seasoning and cook until the broth is reduced by half.
When the pasta is ready, drain it over the shrimp. They have been in the refrigerator a day and a half and are fully chilled. The boiling pasta water will heat them through.
The dish needs crusty toast. This is a rustic seven grain loaf, sliced and butter toasted.
In serving bowl, with the shredded Parmesan Cheese. Still hot enough to melt the cheese as it is stirred in
Cheese melted and ready to serve
My serving
Fork views:
I love pasta and I love parmesan and mushrooms and green onions and garlic and shrimp. This combination of those things is wonderful.
All my stuff
This post was edited on 12/26/14 at 11:26 pm
Posted on 12/26/14 at 8:55 pm to MeridianDog
Looks fantastic. What does MHNBPF stand for?
Posted on 12/26/14 at 9:00 pm to Mr. Blutarski
My wife is the best thing that ever happened to me. She is a blessing from God and the love of my life
MHNBPF = May her name be praised forever
MHNBPF = May her name be praised forever
Posted on 12/26/14 at 9:03 pm to MeridianDog
Knocked it out of the park again MD. Way to go
Posted on 12/26/14 at 9:27 pm to MeridianDog
Will have to try this soon. How much shrimp was that? About half a pound?
Posted on 12/26/14 at 9:28 pm to MeridianDog
I want some! Looks like a great dish and with that crusty bread ...
Posted on 12/26/14 at 9:32 pm to Chatagnier
quote:
How much shrimp was that. About a half pound?
That sounds about right.
Edited to say:
I changed my mind - closer to 3/4 pound - maybe more than that, but less than a pound.
This post was edited on 12/27/14 at 2:14 am
Posted on 12/26/14 at 9:36 pm to Darla Hood
Good evening Ms. Darla. Had a good Christmas I hope?
Eating too much here...
Eating too much here...
Posted on 12/26/14 at 10:00 pm to MeridianDog
Evening, MD. Yes, I had a wonderful Christmas, but I'm feeling the effects of holiday dining.
Posted on 12/26/14 at 10:04 pm to Darla Hood
quote:
wonderful Christmas
Always nice to hear.
We are utilizing leftovers here.
Posted on 12/26/14 at 11:13 pm to MeridianDog
Hot damn you did it again MD.
Jingle Bam!
Jingle Bam!
Posted on 12/26/14 at 11:33 pm to Tiger Ryno
quote:
Tiger Ryno
Actually, the wife did this.
I did make the toast. I make wonderful toast.
Posted on 12/27/14 at 1:01 am to MeridianDog
Anyone that doesn't de-turd shrimp is OK in my book.
Looks fantastic.
Looks fantastic.
Posted on 12/27/14 at 7:03 am to MeridianDog
I'm cooking this soon. Looks great MD.
Posted on 12/27/14 at 11:01 am to MeridianDog
I make the same thing and the wife loves it. Only 3 differences:
I don't use cheese or mushrooms.
I use shrimp stock instead of chicken stock.
I don't use cheese or mushrooms.
I use shrimp stock instead of chicken stock.
Posted on 12/27/14 at 1:13 pm to Zach
Zach
Love Pasta and shrimp. The wife makes several, featuring combinations of peppers, mushrooms, onion, celery, capers, ham, sausage, cheese, heavy cream, tomato.
And Pasta and shrimp
Love Pasta and shrimp. The wife makes several, featuring combinations of peppers, mushrooms, onion, celery, capers, ham, sausage, cheese, heavy cream, tomato.
And Pasta and shrimp
Posted on 6/12/15 at 5:52 pm to MeridianDog
Made this again for the 3rd time. We love it! Thanks
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