Honey Mustard Roasted Chicken Thighs
Linguine with Caramelized Onions, Bacon and Olives
Mac and Bacon Cheeseburger Casserole
Mizithra Cheese and Browned Butter Spaghetti
Oven Barbecued Country Style Ribs
Pressure Cooked Corned Beef and Cabbage
Pressure Cooked Country Style Ribs
Pressure Cooked Linguine with Clam Sauce
Shrimp Fettuccine with Boursin Cheese
Swissed Ham and Noodles Casserole
The Italian North Village Sub Sandwich
The Vegetarian North Village Sub Sandwich
Wild Mushroom and Goat Cheese Lasagna
All the goodness of Shrimp Scampi turned into a meal with Pasta.
|8 ozs.||Pasta, dry|
|1 lb.||Shrimp, raw, whatever size you want to peel|
|6 Tbsps.||Butter, lightly salted|
|2 Tbsps.||Olive Oil|
|4||Green Onions, sliced (mostly the green part)|
|1/4 cup||Parmesan Cheese, grated or shredded|
Bring to a boil enough water to cook the Pasta according to package directions.
Meanwhile, if the Shrimp is frozen, thaw under running cold water. Peel the shrimp, rinse, drain and set aside. Melt the Butter in a large skillet over low heat, then add the Olive Oil.
Add the pasta to the boiling water. Heat the skillet to medium low, press the Garlic into the skillet and sauté for 1 minute. Add the shrimp to the skillet and cook until shrimp is done, stirring occasionally, about 5 minutes, depending on size. Meanwhile, slice the Green Onions and set aside.
When the Pasta is done, add the green onions to the skillet and stir.
Drain the pasta. Transfer the contents of the skillet to the empty pasta pot. Add the pasta and toss. At this point you can serve immediately, with the Parmesan Cheese served separately for diners to use at their discretion. Or transfer to a warmed platter and garnish the entire platter with the parmesan. Or do as I do and add the parmesan to the pot, tossing it into the pasta and serve immediately.
Source: My creation.
Total Time: 0:45
Yield: 6 cups
Nutrition Facts per Serving:
38g Fat (45.0% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
4 1/2 Lean Meat
6 1/2 Fat.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.