Thursday, January 3, 2013

Cooking Adventures Begin! Creamy Shrimp Pasta

Well as I promised you, I started cooking! January 1st I busted out the pots and pans, and tried my hand at cooking something more complex than I'm used to!

I'll quote what I think I said multiple times over while cooking this, "I feel SO out of my element!"

I found myself missing the flour, sugar, butter, and cookie sheets! I am just not naturally drawn to cooking, but I was pleasantly surprised at how easy it was. Cooking doesn't have to be stressful! Although...I was quite worn out after cooking a whole meal!

I salute all you sweet mommies who cook every night! It is hard work! But I want to assure you that there is nothing more in this world that makes me feel more loved than when my mom cooks a sit down dinner. It is honestly the only time my big family ever gets together in the same place!

So This was my choice recipe! Creamy Shrimp and Mushroom Pasta, at the request of my younger brothers who happen to be very big pasta fans. I was so nervous it would turn out horrible, but they actually enjoyed it!

The recipe is actually quite simple, so for all you professional cooks would probably laugh at me and my minimal skills. But hey! A girl has got to start somewhere!

Now for the recipe!

Creamy Shrimp and Mushroom Pasta

serves 4, prep 5 min, cook time 30 min
  • 4-8 oz fettuccine or linguine
  • 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
  • 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 simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
  7. Toss sauce with cooked noodles and serve.
Serve this with a good crusty loaf of garlic bread and a salad.
*Recipe curtesy of Chaos in the Kitchen  (A very fitting blog title for my beginning cooking!) ;)

Hope you enjoy this! I'll catch up on some of the other recipes I've tried as well! 

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