{"id":1563,"date":"2014-08-04T08:05:43","date_gmt":"2014-08-04T15:05:43","guid":{"rendered":"http:\/\/www.cookiesorbiscuits.com\/?p=1563"},"modified":"2014-07-24T11:08:47","modified_gmt":"2014-07-24T18:08:47","slug":"shrimp-pasta","status":"publish","type":"post","link":"http:\/\/www.cookiesorbiscuits.com\/?p=1563","title":{"rendered":"Shrimp Pasta"},"content":{"rendered":"

I mentioned the other day that I picked up some scallops at Pike Place Markets.   While I was there I also bought some Shrimp – with the goal of making Shrimp Pasta.  <\/p>\n

\"Shrimp<\/p>\n

If you have ever made fettuccine, turning it into a Shrimp pasta is very simple. This recipe is based on my favorite fettuccine recipe, although as you can see I used linguine instead of fettuccine. It comes from the Nestle Very Best Cooking website and I have used it for years! We, of course, use gluten free pasta so that my love can eat the meal. These days I actually prefer brown rice pasta over wheat pasta. I find it fascinating how our tastes change over time. It reminds me how I need to keep on trying foods! We’re not really that much different from a child who screws up their nose at their first taste!<\/p>\n

\"Shrimp<\/p>\n

I cook all the elements of this meal separately and everything is tossed together at the end. My peas are in the microwave. I have one pot of pasta cooking on the stove top. In another saucepan I am making the sauce and the shrimp are in the frying pan. Thank goodness for stoves with 4 elements! <\/p>\n

\"Delicious<\/p>\n

\t
Shrimp Pasta<\/div>\t
2014-07-21 17:05:10<\/div>\t
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Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 12 oz linguine or fettuccine<\/li>\t\t\t\t
  2. 1\/2 cup frozen green peas<\/li>\t\t\t\t
  3. 1 lb shrimp, peeled and veins removed<\/li>\t\t\t\t
  4. 5 tablespoons butter, divided<\/li>\t\t\t\t
  5. 2 tablespoons all purpose flour or brown rice flour<\/li>\t\t\t\t
  6. 1 can evaporated milk<\/li>\t\t\t\t
  7. 1\/2 cup chicken broth<\/li>\t\t\t\t
  8. 1\/2 cup shredded Parmesan cheese<\/li>\t\t\t\t
  9. 1\/2 cup grated provolone cheese<\/li>\t\t\t\t
  10. 1\/8 teaspoon cayenne pepper<\/li>\t\t\t\t
  11. 1\/8 teaspoon ground black pepper<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
    \t\t\t
    Instructions<\/div>\t\t\t
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    1. Peel and de-vein shrimp. Set aside, on ice or in the refrigerator until ready to cook.<\/li>\t\t\t\t
    2. Boil water in a large saucepan. Add pasta and cook until al dente, according to pasta package directions.<\/li>\t\t\t\t
    3. Add 1-2 tablespoons of water to a small microwave bowl. Add the peas and cook for 1-2 minutes until warm. Set aside.<\/li>\t\t\t\t
    4. In a large frying pan, melt 2 tablespoons butter over medium heat. Add the shrimp and cook until the shrimp changes color and is cooked through.<\/li>\t\t\t\t
    5. In a large saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour.<\/li>\t\t\t\t
    6. Gradually add the evaporated milk and broth. Stir constantly until the mixture comes to a boil and thickens. Stir in the Parmesan cheese, provolone cheese, cayenne pepper and black pepper until the cheese has melted.<\/li>\t\t\t\t
    7. Toss the white sauce, peas, shrimp and pasta together. Serve immediately.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      \n Adapted from Nestle Very Best Baking <\/div>
      \n Adapted from Nestle Very Best Baking\n <\/div>
      Cookies or Biscuits? http:\/\/www.cookiesorbiscuits.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

      I mentioned the other day that I picked up some scallops at Pike Place Markets.   While I was there I also bought some Shrimp – with the goal of making Shrimp Pasta.   If you have ever made fettuccine, turning it into a Shrimp pasta is very simple. This recipe is based on my… <\/p>\n

      Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":1640,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[10],"tags":[151],"class_list":{"0":"post-1563","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-main-meals","8":"tag-seafood","9":"entry"},"_links":{"self":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/1563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1563"}],"version-history":[{"count":4,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions"}],"predecessor-version":[{"id":1656,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions\/1656"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=\/wp\/v2\/media\/1640"}],"wp:attachment":[{"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1563"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cookiesorbiscuits.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}