- Linguine pasta1
- Shrimp1 Pound(peeled and deveined)
- Corn starch1/4 Cup
- Milk2 Cups
- Butter1/4 Cup
- Green onion1/4 Cup
- Tri colored bell peppers1/4 Cup(chopped)
- Garlic cloves4(minced)
- Crawfish boil2 Tablespoons
- Paprika1 Tablespoon
- Salt(add as needed)
- Dry parsley(use for garnish)
One of my family’s favorites. One thing about Shrimp Pasta is that there are just as many variations as there are pasta recipes. It’s delicious but quick and simple. The success is in the creamy sauce. The sauce is also very versatile. Make enough sauce to use over fish for another delicious meal. My youngest son even took left over sauce and ladled it over fries. Whatever you decide. just know that it’s about being creative in the kitchen.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed or until al dente; drain and rinse under cold water. Set aside and start on your sauce.
- Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side.
- Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside.
- Add the tri colored bell peppers and sauté for about a minute.
- Add corn starch to cold milk and stir until dissolved.
- Gradually whisk in milk, then cook until thickened.
- Add green onion, paprika and Crawfish boil seasoning.
- Remove from heat, and season to taste with salt. Return shrimp to the sauce. Spoon mixture over cooked pasta and mix together well.
Serving size: 4. Cook time: 30 minutes. Always mix corn starch in cold milk. If you add straight to the milk it will not dissolve and clump.