spicy shrimp pasta.

Spicy Shrimp Pasta

2 lbs Uncooked Frozen Shrimp

1 cup Water

1 cup Vinegar

4 tbsp Old Bay Seasoning

1/2 box Whole Wheat Rotini

1 jar Alfredo Sauce

1 cup Spaghetti Sauce

2 cups Frozen Broccoli

Begin by bringing the Vinegar and Water to a boil in a large pot.  When boiling, add Old Bay Seasoning and stir in Shrimp.  Cover and let steam for about 3 minutes (or until pink).  This super easy recipe can be found on the back of your can of Old Bay Seasoning.

Meanwhile, bring another pot of water to boil and cook Rotini until al dente.

Drain and return to pot with Alfredo Sauce and Spaghetti Sauce.

Stir in Frozen Broccoli.

I peeled all the Shrimp for our dinner, but didn't add it to the pasta until after I set aside a few servings for Little Steve; it was a tad bit spicy for his tiny pallet.

The Verdict:

Must've been good because Stevie ate every last bite.

In other news - I should be back to blogging regularly starting next week!

I can't believe we're more than half way through 2012.

More than that, I can't believe how well I've done with my New Year's Resolutions.

To be continued...





Spicy Shrimp w/ Lemon Risotto

Spicy Shrimp w/ Lemon Risotto

For the Shrimp:

2 lbs Shrimp, peeled & deveined

1 clove Garlic

1 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1 tsp Paprika

1 tsp Red Pepper Flakes

2 tbsp EVOO

1 tbsp Butter

Preheat your pan on Medium heat and melt Butter.  Add remaining ingredients and allow flavors to come together for about 20 minutes.

For the Lemon Risotto:

5 cups Chicken Broth

2 tbsp Butter

1 1/2 cups uncooked Arborio Rice

1/4 cup White Wine

1/2 tsp Thyme

3 tbsp Lemon Juice

2 tbsp Mascarpone Cheese

S&P to taste

Heat Broth in a saucepan and keep warm.

In a large skilley, add Butter, Thyme, Rice, and S&P.  Cook and stir for 3 minutes or so.  Stir in Wine and Lemon Juice and cook until all liquid is absorbed.  Stir in your heated Broth slowly and stirring constantly.  Generally, it's best to stir in 1/2-1 cup at a time and allow it to absorb before adding more Broth.  Add your Mascarpone and S&P!  I also added some Chopped Broccoli to mine.

Enjoy!

Bacon Wrapped BBQ Shrimp w/ Creamy Linguine!

O M G.  I can't believe I forgot to share this recipe.  School is taking up way too much of my brain :).



pardon the horrible picture quality - this was taken with my phone which is NOT a smart phone





For the Bacon Wrapped BBQ Shrimp:

16 large shrimp (peeled)

8 slices bacon
barbeque seasoning

Preheat oven to 450 degrees.

Wrap shrimp with 1/2 slice of bacon, securing with a toothpick.

Line a pan with foil. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. Bake for 10 to 15 minutes.

For the Creamy Linguine:

1 box linguine pasta

2 thick slices bacon

1/4 cup butter

1/2 cup heavy cream (or evaporated milk)

1/2 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg

Bring a large pot of water to a boil. Add pasta and cook until soft.

Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.

In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon and toss. Allow sauce to thicken for a few minutes; add nutmeg.

P.S. Nutmeg = my favorite spice!  It's delicious!