Food recipes
Creamy Shrimp Pasta
Creamy Shrimp Pasta Ingredients: kashi, steam meal, chicken fettuccine, frozen entree crustaceans, shrimp, raw (not previously frozen) salt, table spices, pepper, black wheat flour, white, all-purpose, unenriched oil,...
Creamy Shrimp Pasta
Ingredients:
kashi, steam meal, chicken fettuccine, frozen entree
crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
butter, without salt
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
a cajun life, all purpose cajun seasoning,
Directions:
Cook pasta according to package directions.
Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp.
Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp.
Melt butter and olive oil in a large skillet over medium high heat.
When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.
Remove to plate.
Pour in the chicken broth.
Cook for about 5 minutes, whisking the bottom of the pan to deglaze.
Reduce heat to medium and pour in cream, whisking constantly.
Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.)
Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce.
Sauce will thicken immediately.
Ingredients:
kashi, steam meal, chicken fettuccine, frozen entree
crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
butter, without salt
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
a cajun life, all purpose cajun seasoning,
Directions:
Cook pasta according to package directions.
Sprinkle shrimp with salt, pepper, and toss to combine.
Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp.
Sprinkle 1 more tbsp flour and toss to evenly coat the shrimp.
Melt butter and olive oil in a large skillet over medium high heat.
When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.
Remove to plate.
Pour in the chicken broth.
Cook for about 5 minutes, whisking the bottom of the pan to deglaze.
Reduce heat to medium and pour in cream, whisking constantly.
Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.)
Add the drained pasta and shrimp to the sauce, and stir to combine.
*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce.
Sauce will thicken immediately.