Seafood Success... - Adventures in cooking Blog at Allrecipes.com - 300198

Adventures in cooking

Seafood Success... 
 
Mar. 31, 2013 5:52 pm 
Updated: Apr. 2, 2013 9:00 am
We love seafood...and shrimp in particular.  But I have always been intimidated to try my hand at cooking it at home.  I have made a couple of stabs over the years...grilled shrimp (came out too salty), baked tilapia (came out too mushy), etc....but had never had enough success to really be too anxious to try again.  So I had resigned myself to eating seafood in restaurants and limiting my experimentation to canned tuna or canned salmon.

Part of the issue is that I live in a small town in rural Illinois, and so do not have access to FRESH seafood.  It's awfully hard to get the results I wanted with frozen seafood, and my budget is also limited and I hate to waste ingredients.  Despite my trepidation, I couldn't stop drooling over recipes as I come across them. So, I decided to try again...

This time around I went with a creamy shrimp pasta dish...and it turned out great!  My inspiration began one day when perusing Pinterest, and came to fruition tonight when I had stored up the courage to try it out.  (Here is the original recipe that inspired me: http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/<  )

In true 'Becky' fashion, I made a few tweaks to the recipe along the way (I can't ever seem to follow a recipe exactly. LOL!)  Here is what I ended up with:


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Creamy Shrimp & Mushroom Pasta


serves 4, prep 10 min, cook time 30 min

  • 8 oz fettuccine or linguine
  • 10 Tbsp butter, divided (I used real butter based on recommendation of original source)
  • 1 Tbsp olive oil
  • 8 oz fresh, sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 oz cream cheese (I used the whipped kind)
  • 2 tsp dried parsley (use fresh if you have it)
  • 1 tsp fresh basil, chopped (use fresh if you have it...I did have fresh basil on hand)
  • 2/3 cup boiling water (from your noodle pot)
  • 1/2 tsp celery salt
  • 2 tsp fresh ground pepper
  • 1 tsp Italian seasoning (I used a McCormick Italian grinding blend)
  • 1 lb cooked shrimp (I used 12 oz of medium frozen shrimp)
  • 2 Tbsp basil pesto (I used Classico brand)
  • 2 Tbsp grated Parmesan (not exact measurement...that's a guess for how much I used)

  1. Boil and salt a large pot of water and cook your pasta, reserving pasta water.
  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 and remove the tails, if needed.
  3. In a large skillet melt 2 tbsp of butter and 1 tbsp of olive oil over medium heat and saute mushrooms and garlic until the mushrooms are soft and brown. Season with salt and pepper.
  4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add cream cheese, herbs and seasonings. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn’t really melt and starts to look almost curdled, don’t 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 simmer (stirring often) until everything is hot and thickened, about 6-8 minutes.  (You wont ruin this sauce by accidentally boiling it so don’t worry.)  Add pesto and Parmesan toward the end as well.
  7. Toss sauce with cooked noodles and serve.

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My hubby was a BIG fan, and I will definitely be making this again.  It's easy enough to make on a weeknight, but delicious enough for company.  I won't pretend it's 'healthy' with all of that butter...but it's not as bad as the alfredo sauce at the local Italian restaurant, either. So, I'm calling it a good compromise! (Don't like it....look away!!)

Now that I've had some 'seafood success'...perhaps I'll have the courage the try another recipe out before too long.  For now, though, I'll keep enjoying this yummy dish!  I would recommend serving with a tossed salad and garlic bread. 

With a full belly....
Becky



Creamy Shrimp & Mushroom Pasta
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Comments
Mar. 31, 2013 8:18 pm
Wishing you all the best as you try out new recipes.
 
Apr. 1, 2013 6:26 am
I have never had a lot of success with seafood, part of it being I don't eat it so it is hard to cook when your not sure what the out come will be. I have had a few dishes come out very good even still I have to work up the courage to do a sea food dish. I give you lots of credit for your efforts I for one know it is not easy.
 
Paula 
Apr. 2, 2013 9:00 am
Congratulations on your success!
 
 
 
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BAGRUBA

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