Kaleb has never complimented my cooking as much as he did when I made this. He LOVED this dish (minus the mushrooms). He's always loved shrimp but he's not much of a sauce person. So I was crossing my fingers he would like it. He kept saying, "this is just so good, mom" as he was eating it. Ashton wasn't a fan of the shrimp but he loves mushrooms so it was a hit for him.
Creamy Shrimp and Mushroom Pasta
From: Chaos In The Kitchen
* 1 (8 oz) package fettuccine or linguine (I only had thin spaghetti on hand)
* 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
* 8 oz fresh, sliced mushrooms (I used more than this because I love mushrooms)
* 2 garlic cloves, minced
* 3 oz cream cheese, cut into small pieces
* 2 tbsp fresh parsley, chopped
* 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
* 2/3 cup boiling water (from your noodle pot)
* 1 lb cooked shrimp (feel free to buy frozen-gasp!)
1. Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
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.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. 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 make sure everything is hot-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.
I'll have to try more pasta dishes with cream cheese in them. I've never used it before in a sauce but it made the sauce really creamy. I've heard that Olive Garden uses it in their Alfredo sauce and that would make sense because it's the same thick, creamy texture.
I also made a cupcake cake from a mold a couple of weeks ago for a birthday. The mold was easy to use. The bottom section was chocolate cake with a chocolate ganache frosting and the top was strawberry cake with a cream cheese buttercream frosting.
From: Chaos In The Kitchen
* 1 (8 oz) package fettuccine or linguine (I only had thin spaghetti on hand)
* 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
* 8 oz fresh, sliced mushrooms (I used more than this because I love mushrooms)
* 2 garlic cloves, minced
* 3 oz cream cheese, cut into small pieces
* 2 tbsp fresh parsley, chopped
* 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
* 2/3 cup boiling water (from your noodle pot)
* 1 lb cooked shrimp (feel free to buy frozen-gasp!)
1. Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles.
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.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. 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 make sure everything is hot-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.
I'll have to try more pasta dishes with cream cheese in them. I've never used it before in a sauce but it made the sauce really creamy. I've heard that Olive Garden uses it in their Alfredo sauce and that would make sense because it's the same thick, creamy texture.
I also made a cupcake cake from a mold a couple of weeks ago for a birthday. The mold was easy to use. The bottom section was chocolate cake with a chocolate ganache frosting and the top was strawberry cake with a cream cheese buttercream frosting.
3 comments:
This must have been the cake for my birthday! I loved it by the way! It was adorable! Almost too cute to eat! I knew Aunt Sherry had you make this for me! We did eat it though and it was super yummy! I am a cake fan for sure!!
Thanks!!!!
That sounds delicious! The cupcake looks divine as well. Thanks for the recipe!
Your cupCAKE looks so good. I'm, once again, very impressed by your decorating skills.
Also, considering that Matt and I LOVE both mushrooms and shrimp, I can almost guarantee this will be on the meal schedule next week. I love that between Ashton and Kaleb they ate everything you gave them. Ashton with the mushrooms and Kaleb with the shrimp.
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