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
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.
