Those who can't... make it themselves. Deliciously.
Shrimp En Sauce
Sounds fancy, right? Really, it's not. But it was mighty delicious.
So we started off with the following:
* Raw shrimp
*Creamy tomato sauce
*Piccolini Farfalle
*TJ's Veggie blend (peas, carrots, green beans, & corn)
*(not pictured) Crumbled Bacon
*(not pictured) Baby Bella mushrooms
*(not pictured) Butter
*(not pictured) Cajun blend spices
I'm not gonna lie. The bacon and mushrooms were later additions, done on the fly when Dragon decided there needed to be something else in there. For the record? The mushrooms were my idea.
First things first, you put some butter in the pan and dump the thawed shrimp in to saute. Now, if you end up with a seething, boiling shrimp-water mess, don't feel at all bad about pulling out the shrimp, dumping the water, adding new butter, and slipping those tasty morsels back in for a quick crusty saute.
And while you're add it, throw some Cajun spices on those bad boys for color and heat. I certainly did.
When they're done, pull 'em out and let them rest. Overcooked shrimp is definitely a bad thing. Can we say... rubber?
In the empty pan dump ye olde veggies. Also for a quick saute.
By the by, you should probably put on a pot of water to boil while you're doing all of this. Because you've got some pasta that needs boiling.
Back to the saute pan: cook it all down. Those 'shrooms are amazing. Seriously. You can hit all of this with more seasoning if you wish, and a touch more butter, if that floats your boat. Feel free to experiment.
Side note: That's why you don't see me doing measurements for these. I believe that cooking is a creative endeavor, an alchemy, and recipes are merely guidelines. I'd much rather give you a bunch of pictures and the ingredients and let you do with them as you will (if anything at all).
About now, you should be popping the pasta in for a quick cook according to the package directions.
Into the pan goes the shrimp, the sauce, and the bacon bits. Because everything is better with bacon (according to Dragon).
Verily, it is the candy of meat.
Let that get warmed through, stirring as you go. I generally time it with the pasta, so it ends up being about 10 minutes all told that it'll be simmering away.
When the pasta is done, just drain it, add it to the sauce and mix.
Or flip it, if you're fancy like that.
Into a bowl, and devour like a starving T-Rex at an all-you-can-eat Brontosaurus buffet.
Enjoy!
~Snarkstress
So we started off with the following:
* Raw shrimp
*Creamy tomato sauce
*Piccolini Farfalle
*TJ's Veggie blend (peas, carrots, green beans, & corn)
*(not pictured) Crumbled Bacon
*(not pictured) Baby Bella mushrooms
*(not pictured) Butter
*(not pictured) Cajun blend spices
I'm not gonna lie. The bacon and mushrooms were later additions, done on the fly when Dragon decided there needed to be something else in there. For the record? The mushrooms were my idea.
First things first, you put some butter in the pan and dump the thawed shrimp in to saute. Now, if you end up with a seething, boiling shrimp-water mess, don't feel at all bad about pulling out the shrimp, dumping the water, adding new butter, and slipping those tasty morsels back in for a quick crusty saute.
And while you're add it, throw some Cajun spices on those bad boys for color and heat. I certainly did.
When they're done, pull 'em out and let them rest. Overcooked shrimp is definitely a bad thing. Can we say... rubber?
In the empty pan dump ye olde veggies. Also for a quick saute.
By the by, you should probably put on a pot of water to boil while you're doing all of this. Because you've got some pasta that needs boiling.
Back to the saute pan: cook it all down. Those 'shrooms are amazing. Seriously. You can hit all of this with more seasoning if you wish, and a touch more butter, if that floats your boat. Feel free to experiment.
Side note: That's why you don't see me doing measurements for these. I believe that cooking is a creative endeavor, an alchemy, and recipes are merely guidelines. I'd much rather give you a bunch of pictures and the ingredients and let you do with them as you will (if anything at all).
Into the pan goes the shrimp, the sauce, and the bacon bits. Because everything is better with bacon (according to Dragon).
Verily, it is the candy of meat.
Let that get warmed through, stirring as you go. I generally time it with the pasta, so it ends up being about 10 minutes all told that it'll be simmering away.
Or flip it, if you're fancy like that.
Into a bowl, and devour like a starving T-Rex at an all-you-can-eat Brontosaurus buffet.
Enjoy!
~Snarkstress
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