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Thread: Shrimp Pasta

  1. #1
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default Shrimp Pasta

    This is probably my wife's favorite dish, so since Friday was her birthday, I knew I would be making this before I got the request.

    Peel and devein 1-2 lbs of shrimp and toss it in a bag with a little EVOO, kosher salt and Paul Prudhomme's "Seafood Majic". Keep them in the fridge until ready to cook them.

    Get the water going for a box of farfalle (bowtie) pasta. When the water gets boiling, drop in the pasta and you can usually get the everything else done cooking in the time it takes the pasta.

    Melt one stick of butter, and add in 3-4 cloves minced garlic, and 1/4 C green onions. Saute until the garlic and onion is just fragrant




    Complelety ignore wife's question on why I am taking pics of her birthday dinner.

    Add 1C cream, 1 Tbs Seafood Majic, 1 Tbs Cajun Seasonings, and 1 tsp Cayenne Pepper and bring to a boil.



    After it comes to a boil remove it from the heat and add 3/4 C parmesan cheese and stir until melted



    Keep the sauce off the heat and get to cooking the shrimp.

    Don't cook the chit out of them.........shouldn't take more than about 3 minutes. The EVOO they were in with the spices will keep them from sticking. When they are pink, they are done.




    Drain the pasta and put in a bowl, add the sauce and shrimp and mix it up to coat the pasta. Sprinkle crushed red pepper over the top and serve.

    FBJ

  2. #2
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Those fresh herbs around the plate are a nice decorative touch.

    Looks good BackFat
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by Willkat98 View Post
    Those fresh herbs around the plate are a nice decorative touch.
    The ones painted on the bowl?
    FBJ

  4. #4
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Did you catch those shrimp by hand at the beach?
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  5. #5
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by Willkat98 View Post
    Did you catch those shrimp by hand at the beach?
    No, I raised them in the bath tub.
    FBJ

  6. #6
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    With the Rancher?

    Man you have a big tub.
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  7. #7
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great job. One of my favorite meals.
    Jim

  8. #8
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    That looks Good
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  9. #9
    Join Date
    Dec 2008
    Location
    Littleton, CO
    Posts
    96

    Default

    Looks real good, will have to give this a try, thanks!


    Masterbuilt 7:1, Big Green Egg

  10. #10
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Hey buddy! That looks good!!!

    This post will be bookmarked and on my to do list!
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

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