I'll share my recipes, if you'll share yours -May 20

14 years ago

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 20 min

Â 1 (8 oz) package fettuccine or linguine

Â 10 tbsp butter, divided (I know, but IÂve tried it with less and itÂs just not the same)

Â 8 oz fresh, sliced mushrooms

Â 2 garlic cloves, minced

Â 3 oz cream cheese, cut into small pieces

Â 2 tbsp fresh parsley, chopped

Â 1 tbsp fresh basil, chopped (you can use dried herbs if thatÂs all you have)

Â 2/3 cup boiling water (from your noodle pot)

Â 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.

2. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water.

3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.

4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesnÂt really melt and starts to look almost curdled, donÂt worry about it! It will all smooth out and be wonderful when we add the water. I promise.

5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.

6. Keep sauce hot and add shrimp and mushrooms, mix well and make sure everything is hot-you wont ruin this sauce by accidentally boiling it so donÂt worry.

7. Toss sauce with cooked noodles and serve.

Serve this with a good crusty loaf and a salad.

Sort by:Oldest

Comments (4)

glenda_al
14 years ago
Rhubarb pudding
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 tablespoon melted butter
1/2 cup milk

4 cups sliced rhubarb
2 cups white sugar
1 1/2 cups boiling water

DIRECTIONS
Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
Cover a baking sheet with aluminum foil, and place the pudding dish on top. Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
rthummer
14 years ago
Vadilia Sweetest Onionlicicious
l and l/2 round crackers, crumbled 6 tablespoons butter, softened 2 cups thinly sliced sweet Vadalia onions 2 cloves garlic, minced 3/4 heavy cream 2 eggs 1/2 tsp. salt 3/4 cup shredded Swiss cheese ~~~~~~~~~~~~~~~ Pre\-heat oven to 350Â° In a mixing bowl, combine crackers, and 4 tablespoons of the butter in a bowl until well blended. Press into the bottom and l inch up the sides of a l inch pie plate to form a shell. Refrigerate until needed. Melt remaining 2 tablespoons of butter in heavy skillet over medium heat and Saute onions and garlic slowly until tender about l2 minutes. Brown cracker crust slightly and arrange cooked onion and garlic in the bottom of the crust. Beat eggs, heavy cream and salt in a bowl until well blended. Pour the mixture over the onions. Sprinkle with Swiss cheese. Bake at 350Â° for 35 mintes, or until a knife comes out clean. Serve hot as a side dish with any meal. Delicious!!
Related Discussions
I'll share my recipes, if you'll share yours - March 20, 2010
Q
Comments (5)
I had to read your heading twice Sue! Not very appetizing sounding...LOL Sausage and Swiss Chard Rigatoni 4 tsp olive oil 3 Italian sausages, casings removed 3 cloves garlic, minced 1/2 tsp hot pepper flakes 1 can diced tomatoes 1/4 cup chopped fresh basil pinch sugar 1 cup drained and rinsed canned navy beans 5 cups rigatoni pasta 8 cups chopped Swiss Chard 2/3 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese In a large skillet, heat oil over medium-high heat; saute sausage, braking up with spoon until browned, about 8 minutes. Stir in garlic and hot pepper flakes, cook 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. Cook pasta until still slightly firm in center, 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to a 10-cup ceramic or glass baking dish. Sprinkle with mozzarella and parmesan cheese, cover with greased foil. Bake at 375* for 20 minutes. Uncover and bake until bubbly and browned, 10 minutes.
...See More
I'll share my recipe, if you'll share yours, April 20, 2011
Q
Comments (5)
I'm making this for dinner tonight. Supposed to taste just like Olive Garden. Guess we'll see! ZUPPA TUSCANA 1 lb. Italian sausage (or half regular, half turkey sausage) 1 large onion, chopped 3-4 cloves garlic, minced 1/2 cup white wine to deglaze the pan 1/2 tsp. red pepper flakes 2 russett potatoes, peeled and cut into 1/2-inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2-1/2 cups water 1 cup heavy cream Salt and pepper Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sautÃ¯Â¿Â½ until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
...See More
I'll share my recipes, if you'll share yours - August 20, 2010
Q
Comments (2)
I add 1/2 tsp. dried oregano to this and more croutons. I mix the croutons in rather than sprinkle on top. This makes a lot so it's great for a pot luck (and even kids like it). PEPPERONI PIZZA SALAD (Tast of Home 2003 Recipe Cookbook) 10 plum tomatoes, chopped 3 green peppers, cut into 1" pieces 2 c. (8 oz.) shredded mozzarella cheese 1 pkg. (3-1/2 oz.) sliced pepperoni 1 can (2-1/4 oz.) sliced ripe olives 1/4 c. chopped onion 1/3 c. tomato juice 1/4 c. red wine vinegar or cider vinegar 1/4 c. olive or veg. oil 1 garlic clove, minced (I use 2) 1/2 tsp. dried basil 1/4 tsp. pepper 3/4 c. seasoned salad croutons In a large bowl, combine first six ingredients. In a small bowl, combine tomato juice, vinegar, oil, garlic, basil and pepper. Pour over salad and toss to coat. Cover and refrigerate several hours. Just before serving, sprinkle with croutons. Serves: 12-14
...See More
I'll share my recipe, if you'll share yours, September 20, 2011
Q
Comments (5)
Bacon-Cheese Stuffed Large Shells (Taste of Home) This recipe is for using them as a main course, but I think because they are so rich they'd be good as a side with a pork chop, chicken, etc. 24 uncooked jumbo pasta shells 1 cup chopped fresh mushrooms 1 cup finely chopped onion 1 tablespoon plus 1/4 cup butter, divided 1-1/2 cups ricotta cheese 1 package (8 ounces) Cream Cheese (softened or cubed), softened, divided 1-1/2 cups shredded Asiago cheese, divided 1 cup shredded Parmesan cheese 1 cup crumbled cooked bacon 2 tablespoons minced fresh parsley, divided 1/2 teaspoon garlic salt 1/2 teaspoon ground nutmeg 1/4 teaspoon pepper 2 tablespoons all-purpose flour 2 cups heavy whipping cream 1/2 cup chicken broth 1/2 cup milk 2 cups shredded Romano cheese 1-1/2 cups shredded part-skim mozzarella cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.
...See More
luckygardnr
Original Author
14 years ago
rthummer, what is the measurement of the round crackers? And how long do you brown the crust and at what temp? The recipe sounds really good and I'd love to try it.
rthummer
14 years ago
You know how the round crackers are packaged? In long packages with a bunch of crackers inside? Take one whole package and then one half of of another package of those crackers. I use ritz crackers myself. I am not good at explaining this so if you have any questions let me know. I brown them in an oven at 350Â° or if I am in a hurry I will pop it under the broiler for a second or two, but you have to watch it because it will brown very quickly. Thanks for asking. I hope you enjoy.

I'll share my recipes, if you'll share yours -May 20

Comments (4)

glenda_al

rthummer

Related Discussions

luckygardnr
Original Author

rthummer

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I'll share my recipes, if you'll share yours -May 20

Comments (4)

glenda_al

rthummer

Related Discussions

luckygardnrOriginal Author

rthummer

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

luckygardnr
Original Author