Creamy Shrimp Pasta

I had some leftover shrimp and wanted to make something delish for my family tonight.  I think it would have been tastier if I would have actually followed the recipe and added the Old Bay.  I didn't have any so I left it out.  It was OK.  It is a perfect dish for my dad because it was very bland and will probably not hurt his post-cancer mouth.  I found this recipe on Pinterest via here.


Creamy Shrimp Pasta

Ingredients
1 16 oz box of pasta (I used bow ties)
1/2 cup frozen peas
2 Tbsp butter
1 pound shrimp, peeled and deveined
1 1/2 Tbsp Old Bay, divided (low sodium kind if you can find it)
2 cups half-and-half
1/3 cup Parmesan cheese, grated
2 green onions, sliced thinly

Directions Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.

In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.

Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)

Serve with extra grated Parmesan cheese. 

Bacon Wrapped Stuffed Shrimp

Richard and Janine made these awesome shrimp last night.  They were pretty time consuming, but well worth it!

Ready to eat!

Basically all you do is, cut open the shrimp, add cream cheese and jalapeno to the shrimp.  Use center cut bacon to wrap each shrimp.  The secret ingredient is chicken rotisserie seasoning.  Sprinkle the shrimp with the seasoning.  Grill until done.  DELICIOUS!

Guest Blogger Angie - Scallop & Bok Choy Stir Fry!

Messy Aprons thought it would be fun to feature some of our friends as Guest Bloggers! We have some fabulous recipes to share with you over the next few weeks! If you are interested in posting a recipe, just leave a comment and we’ll be in touch.

Welcome Angie from Entertaining Life Daily and City Nom Noms! She's sharing a recipe for Scallop & Bok Choy Stir Fry!

6 oz. linguine, cooked al dente with liquid reserved
a few pan swirls of vegetable oil, about 2 tbls.
large white onion, roughly chopped
6 oz. mushrooms (any variety, we used shitake from our CSA)
3 oz. bok choy, stems removed and cleaned
1/2 lb scallops, cleaned and dried
2-3 tbls. red curry paste
1/4 c. peanut butter (chunky or regular)
2-3 tbls. soy sauce
1-2 tbl srirachi (depends on your spice level)
lime as garnish (optional)

1. While the pasta cooks in salted water, heat the vegetable oil in a skillet or wok. Saute the onion (garlic would work great here too, but I didn't have any on hand) for 3 minutes or until softened.
2. Season the scallops with salt and pepper and add to the wok, tossing to cook with the onions for approximately 5 minutes. Add the mushrooms and continue to saute for another minute.
3. Add the curry paste, peanut butter, soy sauce and srirachi, stirring to combine into a sauce for the scallop and vegetable mixture.
4. Drain the pasta, adding some of the reserved liquid to the wok as needed to create a consistency that you are looking for with your sauce.
5. Add the bok choy - saute until wilted, a minute or two. Add the pasta and mix well.
6. Serve with a lime garnish!

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About Angie

I am a Wisconsin girl who returned to the Midwest after attending college in the Northeast, hungry for life and adventure. With my hubs by my side, we are self-proclaimed foodies who have found a passion for cooking, entertaining and eating our way through the city we live in (Indianapolis) and the cities we visit. An event and meeting planner by day, I scour the city and my pantry at night wondering what my taste buds will want next. My favorite hobby is cooking with hubs or eating at a new restaurant with friends and family. Cooking is an adventure, entertainment and my creative outlet - thank you to Messy Aprons for thinking of me as a guest blogger!

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