It's gettin HOT in here with this firefighter recipe!
I usually try not to do two recipe posts in a row.
But this one is so dang good that I had to share it with you!
I usually try not to do two recipe posts in a row.
But this one is so dang good that I had to share it with you!
And, the plus is I've never made it... I've only eaten it!
That's because this is my husband Mike's recipe. He's a Firefighter and the myth of firefighters being good cooks is well, I guess still a myth. Because I can only speak for MY firefighter.
And he is a great cook!! A little messy! But, if I don't have to cook it then I can deal with every spoon and pot being used! It's all good!
He made this after a trip to Disney World where we had dinner at the Grand Floridian. He had a dish similar to this, and he said, "I can make this better!" So with a little research this is what he came up with.
Scroll down for recipe:
That's because this is my husband Mike's recipe. He's a Firefighter and the myth of firefighters being good cooks is well, I guess still a myth. Because I can only speak for MY firefighter.
And he is a great cook!! A little messy! But, if I don't have to cook it then I can deal with every spoon and pot being used! It's all good!
He made this after a trip to Disney World where we had dinner at the Grand Floridian. He had a dish similar to this, and he said, "I can make this better!" So with a little research this is what he came up with.
Scroll down for recipe:
Ingredients:
1 Package Linguine
2 Tablespoons Olive Oil
1 Pound uncooked peeled and deveined shrimp
2 Cups heavy cream
1 chicken bouillon cube, crumbled
1 Cup grated asiago cheese
1/2 Tablespoon cornstarch
2 Tablespoons Butter
1/4 pound prosciutto, chopped
2 cloves chopped fresh garlic
1/4 Cup sliced mushrooms (optional)
1 handful (technical word) fresh parsley, chopped
1/4 teaspoon red pepper flakes (adjust according to your heat)
zest of 2 lemon
Directions:
- Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 mins. or al dente. Drain and set aside.
- In another medium saucepan bring 2 cups of cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved. Dissolve cornstarch in 2 tablespoons water and whisk into mixture. Cook and stir 2 minutes more. Add lemon zest and keep warm stirring occasionally
- In another skillet, melt butter over medium high heat. Sauté prosciutto, garlic, red pepper flakes, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add shrimp, and cook until no longer pink. Add parsley
- To serve, add shrimp mixture to cream sauce and toss with pasta.
Enjoy!
You'll love it!!!
ReplyDeleteShrimp pasta looks great!! Can't wait to try it!!
ReplyDelete