Tuesday, September 20, 2011

The Recipes Keep Coming

I found a recipe that I read through and thought “wow, there isn’t anything in that dish I don’t like”. Well obviously we had to try it. I am trying to be better about taking pictures during the process. So here is my latest experiment.

Shrimp and Red Pepper Pasta

Adapted from Pearls, Handcuffs, and Happy Hour
3/4 cups Ranch dressing
1 {3oz.}pkg/container shredded Parmesan cheese
8 oz. angel hair pasta
3 tbsp. butter/margarine
1/2 lb. sliced, fresh mushrooms
1 lb. medium fresh shrimp, peeled
1 {12oz.} jar roasted red peppers, drained & cut into strips
1/2 cup fresh basil, sliced (I used a tablespoon of pesto bc I had it on hand)
1/4 tsp. pepper

I cheated and used frozen shrimp because I already had them but they still tasted great.
Cook and drain the pasta. Combine ranch and parmesan and set it aside. I did all my chopping while I waited.
Melt butter in a large skillet over medium-high heat and add mushrooms. Stir constantly for two minutes and add the shrimp.
Cook for 3-5 minutes until shrimp turn pink.
Combine ranch mixer, peppers, and pesto to the shrimp.
Serve over pasta.

I was really excited about this recipe. It was good but I thought the entire sauce being made out of ranch dressing made the dish a little too rich. I might make a traditional Alfredo sauce to start and then add ranch dressing for the flavor.

1 comment:

  1. Love anything shrimp and pasta! :) This looks DELISH. Maybe you can try Alfredo sauce and sprinkle in one of those ranch packets? That way you can control how strong the flavor is (and not risk it getting runny).

    Keep on cookin'! :)


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