He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

04 October 2010

{Yummy Shrimp}

 This recipe is technically called "Cajun Shrimp" but I don't want you to be misled. Not only do I not get what's so "Cajun" about it but I don't like spicy things {mild salsa is too hot for me}and "Cajun" gives the idea of spicy or hot. Admittedly, this has a little bit of heat but that can easily be left out. 
Beyond that, this recipe is just plain yummy! 

What You'll Need:
2 cups heavy whipping cream
1 tablespoon chopped fresh basil {1 tsp dried works too}
1 tablespoon chopped fresh thyme {1 tsp dried works here too}
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes {here's your heat}
1 teaspoon ground white pepper {I skip this}
1 cup chopped green onions {optional}
1 cup chopped parsley {1-2 T dried works}
1/2 pound shrimp, peeled and deveined
1/2 pound scallops {I do 1 pound of shrimp and skip these}
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

What To Do: 
Cook pasta in a large pot of boiling salted water until al dente. 
Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. 
Reduce heat, and add herbs, salt, peppers, onions, and parsley. 
Simmer 7 to 8 minutes or until thickened. 
Stir in seafood, cooking until shrimp is no longer transparent.
Stir in cheeses, blending well. 
Drain pasta. 
Serve sauce over noodles.

CJ really likes this recipe. We just cut the shrimp into chunks and he cleans his plate.

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