Wednesday, August 11, 2010

Spicy, creamy shrimp and mushroom pasta

I hardly ever cook with real butter...but it's our anniversary so I went all out. Paula Dean would be proud! This was to die for and may actually cause a coronary aneurism. You have been warned. Ross said it was one of the best things he has ever eaten in his life! I'd say it's hubby approved.

* 1 (8 ounce) package of favorite pasta
* 2 tablespoons butter
* 1/2 pound fresh mushrooms, sliced
* 1/2 cup butter (yes, an entire stick)
* 2 cloves garlic, minced
* 1/4 cup chopped onion
* 6 oz cream cheese cream cheese (a little less than the entire pack)
* 5 tablespoons chopped fresh parsley (about ½ of the bunch)
* 2 teaspoon dried basil
* 2 scoops (give or take) pasta water
* 1 pound shrimp
* Old Bay Seafood Seasoning to taste
* Tony Chachere’s Cajun Seasoning to taste (very salty to use sparingly)

1- Heat 2 tablespoons butter in a large skillet over medium-high heat. Add onions and sauté until translucent. Add 1 clove garlic and cook for 2-3 minutes. Add mushrooms; cook and stir until tender. Transfer to a plate.
2- Saute shrimp in a few tbsp butter and season with lots of Old Bay and a little bit of Tony’s. Tony’s is very salty, so be careful. Once shrimp are nice and pink, transfer to the plate with the mushrooms.
3- This is a good time to start your pasta. Cook until al dente.
4- In the same pan (with all of the drippings still in the pan), melt 1/2 cup butter with other clove of minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley, basil, Old Bay and Tony’s. Simmer for 5 minutes. Mix in pasta water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
5- Serve sauce over pasta. Bon appétit!

1 comment:

  1. Thanks for including Tony Chachere's in your recipe!

    Cindy Ardoin
    Food Scientist
    Tony Chachere's