A STUMBLED-UPON RECIPE - Pasta with Shrimp and the Blues

Quite often I make a quick supper out of shrimp and pasta. I don't feel much like long meal preparations any more, so I'm always on the lookout for something good but a bit different. I found it...

I know you won't think this is as delicious as I say it is, but don't take MY word for it.... unless you are one of those people who refuse to EVER eat seafood with fruit -- or is it seafood with dairy? I forget... then don't poo-poo this recipe until you've tried it yourself. OMG. It's to die for! (It makes more than enough for two - I had the leftovers for lunch today):

Bex's Pasta with Shrimp and the Blues

Ingredients:

20-25 Frozen Peeled Cooked Large Shrimps (thawed/tails off)
1/2 box Spaghetti, cooked
1 TBSP chopped garlic
1 TBSP white wine (I use cooking wine)
Salt/Pepper to taste
1 TBSP Ground Rosemary
1 TBSP Fox Point herbs (from Penzey's)

1/4 cup grated Parmesan or Romano Cheese
1/2 stick butter
2 TBSP olive oil
2 TBSP lemon juice
1/2 pint of fresh blueberries, washed

Method:

Cook spaghetti first to al dente in boiling water.

In a non-stick pan, melt butter with olive oil and throw in garlic, simmer a short time and then add the white wine. Keep on low while you add the herbs/rosemary/salt/pepper and shrimps. Since the shrimps are already cooked this is very quick. No time for the garlic to burn at all.

Once it's been simmering for a bit and the shrimps are warmed through but not overcooked, add the blueberries and then the drained spaghetti.

Add lemon juice.

Mix it all through so it warms together, for a minute or two.

Turn off the heat and throw in the 1/4 cup of parmesan cheese.

Serve.

In the photo above, those are capers, not blueberries. I didn't take a photo of mine. It was a huge risk I was taking adding blueberries - but I'm trying to get as many of those babies into our systems as possible lately... so I tried it. Blueberries are NOT sweet, like some fruits are. They are actually tart and in this dish, I don't know what it was, the lemon, the garlic, the cheese... or what, but they were fabulous!

And all that antioxidant therapy!

That's all for now...

Cheers, even for the blues,

Bex

I think I could turn and live awhile with the animals...
They are so placid and self-contained,
I stand and look at them sometimes half the day long.

They do not sweat and whine about their condition,
They do not lie awake in the dark and weep for their sins,
They do not make me sick discussing their duty to God,
Not one is dissatisfied... not one is demented with the mania of owning things,
Not one kneels to another nor to his kind that lived thousands of years ago,
Not one is respectable or industrious over the whole earth.

~ [Walt Whitman, from "Leaves of Grass, No. 32"] ~

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Previous Entry :: Next Entry Read/Post Comments (13) Share on Facebook		2015-09-13 5:06 PM Shrimp, Pasta, with the Blues A STUMBLED-UPON RECIPE - Pasta with Shrimp and the Blues Quite often I make a quick supper out of shrimp and pasta. I don't feel much like long meal preparations any more, so I'm always on the lookout for something good but a bit different. I found it... I know you won't think this is as delicious as I say it is, but don't take MY word for it.... unless you are one of those people who refuse to EVER eat seafood with fruit -- or is it seafood with dairy? I forget... then don't poo-poo this recipe until you've tried it yourself. OMG. It's to die for! (It makes more than enough for two - I had the leftovers for lunch today): Bex's Pasta with Shrimp and the Blues Ingredients: 20-25 Frozen Peeled Cooked Large Shrimps (thawed/tails off) 1/2 box Spaghetti, cooked 1 TBSP chopped garlic 1 TBSP white wine (I use cooking wine) Salt/Pepper to taste 1 TBSP Ground Rosemary 1 TBSP Fox Point herbs (from Penzey's) 1/4 cup grated Parmesan or Romano Cheese 1/2 stick butter 2 TBSP olive oil 2 TBSP lemon juice 1/2 pint of fresh blueberries, washed Method: Cook spaghetti first to al dente in boiling water. In a non-stick pan, melt butter with olive oil and throw in garlic, simmer a short time and then add the white wine. Keep on low while you add the herbs/rosemary/salt/pepper and shrimps. Since the shrimps are already cooked this is very quick. No time for the garlic to burn at all. Once it's been simmering for a bit and the shrimps are warmed through but not overcooked, add the blueberries and then the drained spaghetti. Add lemon juice. Mix it all through so it warms together, for a minute or two. Turn off the heat and throw in the 1/4 cup of parmesan cheese. Serve. In the photo above, those are capers, not blueberries. I didn't take a photo of mine. It was a huge risk I was taking adding blueberries - but I'm trying to get as many of those babies into our systems as possible lately... so I tried it. Blueberries are NOT sweet, like some fruits are. They are actually tart and in this dish, I don't know what it was, the lemon, the garlic, the cheese... or what, but they were fabulous! And all that antioxidant therapy! That's all for now... Cheers, even for the blues, Bex I think I could turn and live awhile with the animals... They are so placid and self-contained, I stand and look at them sometimes half the day long. They do not sweat and whine about their condition, They do not lie awake in the dark and weep for their sins, They do not make me sick discussing their duty to God, Not one is dissatisfied... not one is demented with the mania of owning things, Not one kneels to another nor to his kind that lived thousands of years ago, Not one is respectable or industrious over the whole earth. ~ [Walt Whitman, from "Leaves of Grass, No. 32"] ~ <><><><><><><><><><><><><><><><> 2003 - Present Archives at Diaryland 2007 - 2009 Archives at WordPress 2009 Archives at JournalScape 2010 Archives at JournalScape 2011 Archives at JournalScape 2012 Archives at JournalScape 2013 Archives at JournalScape 2014 Archives at JournalScape 2015 Archives at JournalScape Read/Post Comments (13) Previous Entry :: Next Entry Back to Top