When I can get pasta b1g1 free often or sometimes free with coupons, pasta is on the menu OFTEN. I’d have to say that pasta of all kinds is one of my children’s favorites. And, while they wish I’d make them spaghetti every night, it would grow old really quick.
Thus, a few twists are fun to spice up some boring pasta.
I started with 2 T olive oil in a hot skillet with 3 cloves minced garlic and a small bag of raw shrimp—tail off.
Sprinkle the shrimp with a bit of salt, pepper, sweet basil, and paprika cooking for 1-2 minutes each side.
When the shrimp was pink I removed from skillet, added a bit more olive oil and threw in about 8-10 oz sliced fresh mushrooms. Cook for about 3 minutes and add your shrimp and remaining ingredients and let simmer.
Boil desired pasta as normal and add to your sauce. I used 1/2 bag of egg noodles this time around, but angel hair pasta and any other type would work great!
Throw them in with your sauce and toss. Serve immediately. Garnish with some fresh red pepper flakes if you don’t mind the spice.
Creamy Chicken or Shrimp Garlic Pasta
|2 T olive oil|
1 lb fresh shrimp, without shells and tail
3 cloves, minced garlic
basil, paprika, onion powder, salt & pepper to taste
8-10 oz. mushrooms, thinly sliced
1 1/2 c. milk
1/2 c. sour cream
1/2 c. Parmesan Cheese
1/2 c. shredded cheddar cheese
8 oz. pasta (boiled according to package)
Heat olive oil with shrimp or chicken and cook. Remove from skillet. Add sliced mushrooms and 2 more T Olive oil to skillet and cook for 3 minutes. Add milk, shrimp or chicken and cheeses. Simmer. Stir in drained pasta and toss.
Don’t stick with one type of noodle. There are some pretty fun shapes and kinds to chose from!