Wednesday, February 29, 2012

Wild Caught Shrimp... Oh what to do?

Wild Caught shrimp was on sale this week and it's been staring at me from the refrigerator for a couple of days.  I have to be honest, I don't really like shrimp.  My husband LOVES shrimp.  So I buy it occasionally for him.  Tonight, was one of those nights where I didn't know what I was going to do to make the shrimp something we would both enjoy.  My first thought was to marinate and grill or maybe a gumbo.  But the recipe I ended up settling with involved sauteing it and serving with pasta.  My deciding factor for which recipe to choose: my pantry ingredients. 

The title "Buttery Shrimp and Pasta".  It was pretty easy to make and quick as well.  That is one of the good things about shrimp, it cooks up really quick.  What wasn't so quick though was having to peel and de-vein these monsters.  I call them monsters because they do look rather monster-like and the one's I bought were fairly large.  It was about 13 shrimp per pound.  I must say, this was my first time ever peeling and deveining raw shrimp.  It wasn't as bad as I thought it was going to be.  Because I honestly thought for a moment before taking advantage of the great price for fear that it was going to be a giant hassle. 

The recipe starts out sauteing the shrimp in butter and garlic.  Oh if there were ever two ingredients that were meant for eachother...

Then the sauce was made in the same pan, adding the shrimp and pasta back to the pan to toss at the end.  So, clean up was a snap! 

So here's the recipe, and from someone who doesn't really like shrimp, it turned out pretty yummy. 

Buttery Shrimp and Pasta
adapted from

  • Ingredients

      • 8 ounces pasta, cooked and drained ( I used whole wheat fettuccine)
      • ¼ cup butter
      • 1 ½ lbs shrimp, peeled and deveined
      • 1 tablespoon minced garlic
      • 2 cups half-and-half (I used 1C. half and half & 1C. Whole Milk)
      • ¼ cup fresh basil, minced or 1 teaspoon dried basil
      • ¼ cup Parmesan cheese (or more, I used 1/2 C. and added Romano and Asiago)
      • ¼ teaspoon black pepper
      • 18; teaspoon red pepper flakes, optional


    1. Prepare Pasta.
    2. In lg skillet, heat butter; add shrimp and garlic.
    3. Saute 4 minutes, remove shrimp from skillet.
    4. Add half and half.
    5. Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
    6. Add shrimp, basil, cheese, pepper and pepper flakes.
    7. Pour sauce into a bowl; add pasta and toss well.
Am I alone in this world for not liking shrimp?  Anyone have any convert-a-shrimp-hater recipes?

1 comment:

  1. This looks delicious to me! I'm a shrimp lover though. YUM!!


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