Shrimp Pasta WP (photos)

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.

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