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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Monday, April 12, 2010

Shrimp and Red Pepper Pasta (from Southern Living's Our Best Easy Weeknight Favorites)

PREP: 16 MINUTES     COOK: 15 MINUTES      

3/4 cup commercial Ranch-style dressing (I only use Hidden Valley)      
1 (3-ounce) package refrigerated shredded Parmesan cheese              
8 ounces dried angel hair pasta, uncooked            
3 tablespoons butter or margarine              
l/2 pound sliced fresh mushrooms
1 pound peeled medium-size fresh shrimp (1 1/3 pounds unpeeled)
1 (12-ounce) jar roasted red  peppers, drained and cut  into strips
1/2 cup sliced fresh basil
1/4 teaspoon pepper  
Combine salad dressing and cheese; set aside. Cook pasta according to package directions; drain.

Meanwhile, melt butter in a large skillet or Dutch oven over medium-high heat; add mushrooms. Cook, stirring constantly, 2 minutes. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink, stirring often. Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently.  Serve immediately.

Yield: 4 servings

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