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Thread: Garlic shrimp pasta

  1. #1
    Boolit Master

    gwpercle's Avatar
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    Garlic shrimp pasta

    No new recipes have been posted in a while and I felt the need to post one , just in case you like shrimp.
    Makes 4-6 servings

    4 Tab. butter
    1 small onion , diced
    4 cloves garlic minced
    1 cup heavy cream
    2 Tab. basic basil pesto ( optional , I don't use it )
    1/2 cup sun dried tomatoes , julienned
    1 lb. fresh peeled shrimp ( you can use 1 1/2 or 2 pounds , I like shrimp)
    1 tea. sea salt (regular salt will do )
    1/2 tea. ground black pepper
    1 tea. dried oregano
    1 tea. dried thyme
    1 cup freshly grated Parmesan cheese...don't skimp on cheese
    12 ozs. cooked pasta...... Angle Hair or Linguine are my favorites .

    1.) In a 6 to 8 quart dutch oven melt butter over med. heat.
    2.) Saute onion and garlic until clear.
    3.) Stir in heavy cream and optional pesto , bring to a simmer.
    4.) Add sun dried tomatoes and shrimp .
    5.) Stir in salt , pepper, oregano and thyme. Simmer for 8 mins. or until shrimp are just turning pink and sauce begins to thicken slightly .
    6.) Gently fold in Parmesan cheese until melted.
    7.) Spoon shrimp and sauce over pasta , garnish with extra fresh grated cheese and serve , with hot garlic bread .

    For those who like pesto :
    BASIC BASIL PESTO
    1 cup fresh basil leaves
    1 Tab. chopped pine nuts
    1 clove garlic .
    1/4 tea. salt
    1/8 tea. black pepper
    2 Tab. Olive Oil

    Pulse the first 5 ingredients in a small food processor to chop .
    With processor running drizzle in olive oil until mixture is emulsified or evenly incorporated. Place in container with tight lid.
    Can be stored in refg. for up to two weeks.

    This shrimp dish is one of my favorites. You can jack it up with the addition of crab meat , crawfish and/or oysters . A local restaurant puts all 4 in and calls it Seafood Pasta with Cream Sauce....I order it whenever I go there .

    Feel free to kick it up a notch with some spicy Creole seasoning , plain old salt and pepper is so boring : so use this .

    BASIC CREOLE SEASONING ( Emeril's Essence)

    2 1/2 TAB. sweet paprika
    2 Tab. salt
    2 Tab. garlic powder
    1 Tab black pepper
    1 Tab. cayenne pepper
    1 Tab dried oregano
    1 Tab dried thyme

    Use 2 1/2 tea. , or to taste , in the garlic shrimp pasta recipe.

    Now lets go get some shrimp !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables

  2. #2
    Boolit Master Reverend Al's Avatar
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    Sounds great ... I've added it to my recipes list and will give it a try!
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!

  3. #3
    Boolit Master
    Winger Ed.'s Avatar
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    That looks so good---------

    I think I gained 3 pounds just from reading the recipe.
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    However; it's less painful, and cheaper to learn from the mistakes of others.

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  4. #4
    Boolit Master RED BEAR's Avatar
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    Now i do love me some shrimp. Pasta to just can't have it anymore. But that sure sounds good.

  5. #5
    Boolit Buddy
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    Wow, I never thought to add cream to the sauce. I love Alfredo sauce so this should be excellent.

  6. #6
    Boolit Master

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    I do something similar.

    Try pasta rags if you have some leftover uncooked lasagna noodles. Break them up and cook them. They use your nice recipe on them.

  7. #7
    Boolit Master
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    Not far from a basic white sauce (béchamel), but with the cheese added it somewhat becomes a Mornay. Pretty much the two basic 'white' sauces that most alfredo-like recipes are born from. This one sounds really good....and I might give it a go. I make one very similar, but without the pesto and tomatoes....the addition of those sounds like a winner!

    I should add.....kill the heat before you add the cheese. And the advice to fold it in is correct. Don't rough up your cheese....the more you do, the more lumpy it will get!
    "Do not follow where the path might lead, go instead where there is no path and leave a trail" Ralph Waldo Emerson

  8. #8
    Boolit Master
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    YUM!

  9. #9
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    Lloyd Smale's Avatar
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    I do it a bit eaiser. Shrimp, salted butter, lots of garlic and noodles. Don't tell my doctor though!
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

  10. #10
    Boolit Buddy
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    All sounds yuuuuuuummmmmy

    Sent from my SCH-I435 using Tapatalk

  11. #11
    Boolit Master

    gwpercle's Avatar
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    Quote Originally Posted by Lloyd Smale View Post
    I do it a bit eaiser. Shrimp, salted butter, lots of garlic and noodles. Don't tell my doctor though!
    I do it this way too...quick , easy and good . Tip: Saute the garlic in a little olive oil untill golden , add the salted butter and melt , add the shrimp and cook just until done.
    Spoon shrimp garlic butter sauce onto noodles and then
    add heaping spoonful ( or two ) of Ricotta Cheese... fold it into the shrimp and noodles and enjoy with french bread . That Ricotta Cheese just kicks it up like you wouldn't believe
    ... I ain't telling no doctors nothin !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables

  12. #12
    Boolit Master
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    I make a Garlic Shrimp rice. cook Green onions chopped, garlic from the squeeze bottle, whole tomatoes chopped with 1 tbs butter and some olive oil. Cook raw shrimp after its cleaned and de veined in a pot with water and Weber N'orleans Cajun spice. Cook rice in a pan ahead of time. Combine rice with onion garlic tomato mixture and add coked shrimp. Mix and serve. Season with Tony Chachere's and n'Orleans Cajun seasonings.

  13. #13
    Boolit Grand Master






    Lloyd Smale's Avatar
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    ill have to try that.
    Quote Originally Posted by gwpercle View Post
    I do it this way too...quick , easy and good . Tip: Saute the garlic in a little olive oil untill golden , add the salted butter and melt , add the shrimp and cook just until done.
    Spoon shrimp garlic butter sauce onto noodles and then
    add heaping spoonful ( or two ) of Ricotta Cheese... fold it into the shrimp and noodles and enjoy with french bread . That Ricotta Cheese just kicks it up like you wouldn't believe
    ... I ain't telling no doctors nothin !
    Gary
    Soldier of God, sixgun junky, Retired electrical lineman. My office was a 100 feet in the air, closer to God the better

  14. #14
    Boolit Master


    Walks's Avatar
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    Well,
    We had it tonight, BOY HOWDY !!!!!!!!!! IT WAS GOOD!!!!!!!

    It seems so simple, but My Wife can turn hard boiling eggs into a dozen dirty pots and pans. (Probably why I do it).

    Didn't have the pesto, never developed a taste for it.
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  15. #15
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    ShooterAZ's Avatar
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    We had it last night too, it was delicious! Thanks for the recipe Gary.

  16. #16
    Boolit Buddy Sig556r's Avatar
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    You can add some other seafood too (mussel, clam, faux crab, squid rings, etc.)...

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