Spicy Shrimp And Mushrooms In A Creamy Pasta Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
I created this dish tonight on the fly and it turned out pretty good! You can adjust the heat to your liking and any other spice for that matter. I think it would also be good with chicken. (Next time) Easy and quick to make but the result gets the wow factor from guests (hubby in my case LOL) Ingredients:
shrimp ( i used raw 50-70 per lb. size, frozen, tail off, about 20 or so) |
fresh mushrooms - sliced (about 6 white - or your preference) |
approx. 1/4 cup chopped sundried tomatoes (jarred, packed in oil) |
1 tsp. minced garlic |
1 cup chicken broth (i use swanson's low sodium) |
1 block cream cheese - 8 oz. (i used philly light) |
red pepper flakes to taste (i used about 1 1/2 tsp or so, we like it hot) |
1/2 tsp. dried sweet basil (fresh would be wonderful) |
1/2 tsp. dried coriander |
salt to taste |
6 oz. dried pasta (guesstimate) cooked to al dente (your preference, i used shells) |
Directions:
1. Thaw shrimp, if frozen, in cold water
2. Boil water for pasta, add when ready (duh)
3. In large pan, add chopped sundried tomatoes (some of the oil will be with 'em)
4. Add garlic, saute over med. low heat for approx. 3 mins.
5. Add chicken broth, bring to simmer
6. Add cream cheese, incorporating till smooth
7. Add red pepper, basil, coriander, and salt
8. When pasta is about 5 minutes from being done, add shrimp and mushrooms to sauce
9. Stir while cooking
10. Drain pasta when done and add to sauce to fully incorporate
11. Serve immediately.
12. Goes great with asparagus or broccoli as a side.
|
|