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Started By
Message
Want to make a shrimp pasta dish for tonight
Posted on 11/11/16 at 7:21 am
Posted on 11/11/16 at 7:21 am
Any ideas? Anything but pesto.
Not against possibly adding sausage to the dish
Not against possibly adding sausage to the dish
Posted on 11/11/16 at 7:31 am to Fusaichi Pegasus
Pasta St Charles, recipe from palace cafe. One of my all time favorites. I make big batches for parties and it is always a hit.
LINK
LINK
Posted on 11/11/16 at 8:01 am to Fusaichi Pegasus
From the Recipe Book. It is excellent.
Shrimp Diane
3/4 cup shrimp stock, in all (you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms (1/3 inch thick)
1 tsp minced garlic
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/4 tsp each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 Tbs minced parsley
Procedure
1 Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency. Should only take a minute or so. Add the parsley and plate.
2 Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
3 Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Source: OTIS2
Shrimp Diane
3/4 cup shrimp stock, in all (you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms (1/3 inch thick)
1 tsp minced garlic
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/4 tsp each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 Tbs minced parsley
Procedure
1 Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-like consistency. Should only take a minute or so. Add the parsley and plate.
2 Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.
3 Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.
Source: OTIS2
This post was edited on 11/11/16 at 8:03 am
Posted on 11/11/16 at 9:57 am to Fusaichi Pegasus
One of my favorite dishes is just angel hair tossed with good olive oil, sautéed shrimp with tons of garlic, and roasted broccoli with tons of garlic. Mix all together and add some chili oil or chili flake. Super simple but delicious
Posted on 11/11/16 at 11:28 am to Fusaichi Pegasus
Posted on 11/11/16 at 12:32 pm to Fusaichi Pegasus
Shrimp Paesano
Or
Pasta Ronan with Shrimp.
Or
Pasta Ronan with Shrimp.
Posted on 11/11/16 at 5:43 pm to jrenton
Went with pasta st. Charles
Family loves it
Thanks for the recipe
Family loves it
Thanks for the recipe
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