Monday, November 17, 2008


Last night for dinner we tried a new recipe: Buttery Pasta and Shrimp. It was fabulous! I got it out of a cookbook put out by a local church, and edited it quite a bit. I like to look at recipes more as "guidelines," at least in cooking. (When baking, you pretty well need to stick to the rules.) I will post below what ingredients we used, for your enjoyment! It was yummy, especially with Garlic Salt and Parmesan Cheese on top.

Buttery Pasta and Shrimp
1 Package Angel Hair Pasta
3/4 cup Butter
3 cloves minced fresh garlic (you can easily use more, if you like garlic)
1/2 cup diced onion
1 tablespoon diced red pepper
1 tablespoon diced green pepper
Salt and Pepper to taste
2 - 8oz. Packages Frozen Cooked Salad Shrimp
2 cups Tomatoes, cut into wedges

Melt butter, start boiling water for Pasta. Saute veggies and salt and pepper for 6-10 minutes. Prepare Pasta, set aside. Add thawed and rinsed shrimp to butter and veggies, Saute for 3-4 more minutes. Stir in pasta, heat 2-3 more minutes until everything is hot. Stir in sliced tomatoes, remove from heat and cover for 1-2 minutes, or until tomatoes are hot. Enjoy!

Now, since you can't just buy 1 tablespoon of red or green peppers, we went ahead and chopped enough garlic, onion, and peppers for 3 other makings of this recipe. I divided the rest up into equal portions into freezer ziplock bags, labeled and dated, and they are now happily in my freezer for the next time we want to eat Buttery Pasta and Shrimp. I have never tried this before, but I am pretty sure that all we'll have to do is thaw those veggies, and we're ready to go, sans chopping!