We get peeled shrimp for which we are both very grateful.
Mon mari is grateful because he doesn’t have to peel them and I’m grateful because I don’t have to listen to him complain.
My hands turn red and itchy when I peel shrimp. Luckily I have no problems eating them.
Of course the last time that happened I was still in college, working in a restaurant, and peeling 20 pounds (10 kilos) of shrimp, but it’s my excuse and I’m keeping it.
Get peeled shrimp if you can – so much easier.
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PrintPasta with Shrimp & Mushrooms
I use a creamy goat cheese that comes in little square cartons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
Ingredients
- 8oz (250gr) shrimp, cleaned
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp basil
- 4oz (120gr) mushrooms, trimmed, roughly chopped
- 3oz (90gr) soft goat cheese
- 1/3 cup (3oz, 90ml) white wine
- 1 tbs olive oil
- 1 1/4 cup (4oz, 125gr) pasta penne, rigatoni, fusilli
Instructions
- Cook pasta according to package directions, drain.
- Heat oil in a medium skillet over medium heat.
- Add garlic, onion, mushrooms, and sauté until onion is tender and mushrooms start to brown, 5 – 7 minutes.
- Add shrimp and sauté until they start to curl and turn opaque.
- Add wine, basil, goat cheese, and stir well to combine.
- Add pasta and stir well to combine and serve.
Notes
You could substitute cream cheese for the goat cheese.
Prep the shrimp, onions, etc. while the water heats for the pasta. Start cooking the pasta and veggies at the same time.
Substitute chicken broth or apple juice for the wine.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 553
- Sugar: 4.2 g
- Sodium: 339 mg
- Fat: 17.7 g
- Saturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 51.4 g
- Fiber: 3.3 g
- Protein: 40.8 g
- Cholesterol: 202.1 mg
Keywords: shrimp, pasta, goat cheese, mushrooms
You could also try Shrimp with Prosciutto & Garlic Butter
It’s been very windy here.
I thought the birds that I’ve been feeding all winter had suddenly multiplied – or become very greedy. It was just the wind blowing the seeds out of the feeder.
I finally have spring flowers, but if I want a photo I can’t wait for sunshine and blue skies. The wind is fierce but there are occasional moments of calm.
Still – spring!
This is the red plum tree in the far corner of our field. Looks like it will be a good year. Last year we didn’t get very many.
The yellow Mirabelles are in the woods. It may be an ‘ok’ year.
There’s 1 large tree and 2 smaller trees just starting to produce plums.
Across the lane – and next to impossible to get to when the plums are ripe, are 2 more red plum trees:
It looks easy now, but it’s not our property so we don’t mow or strim.
These plums are for the birds – but I can enjoy the blossoms.
I buy frozen shrimp that’s been peeled and deveined. I usually keep a bag of flash frozen raw and flash frozen cooked. Both still have their tails on, but once thawed, those are easy enough to pop off.
I have had a week with no stopping to read anything online that might take more than 5 seconds so I am playing catch up. Husband’s knee is coming along. He’s off the walker and on a cane already, his staples came out Thursday which made a big difference in how his whole leg feels so now his progress will be quick and he’ll be back to work soon. (I can’t wait…did I say that out loud?)
Good news about the knee – he must be doing his proper rehab work lol Back to work is always good. Mine had surgery last week (prostate, all fine) and I’m not sure which one of us the recovery is harder on. I do have an opinion, tho….
Yes, he’s doing his therapy the right way and is definitely getting better so that’s good. He’s supposed to go back to work May 1. I can’t wait. (I did say that out loud!!) And I too have an opinion on who the recovery is harder on. I think I’d rather have been the patient…
And I hit the submit button too soon! Great news about mon mari’s surgery! That everything is good. That can always be scary.
He’s now at the point where he’s doing too much…. I tried to explain that there is a compromise between nothing and everything.