Wednesday, October 28, 2015

Creamy Shrimp Mushroom Pasta (Pantry Recipe)

I am really trying to expand my "pantry only ingredient" recipes as much as possible around here.  Because, let's face it, when money gets tight and you're living off your pantry...well things can get a bit boring.

This recipe came out so well that my husband and I both had seconds, which is rare for us.  I even beat him to the leftovers the next day for lunch *evil laugh*.

So, here you go folks.  One delicious pantry friendly recipe!

 Creamy Shrimp Mushroom Pasta

  • 1/2 box angel hair pasta (you can also use spaghetti or fettuccine...whatever you have around that likes to stick to sauce) cooked to package directions.
  • 1 can evaporated milk (12 oz)
  • 1 can small shrimp
  • 1/3 to 1/2 cup dehydrated mushrooms (depending how much mushroom flavor you like)
  • 1 tsp. dehydrated onion
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. Italian Seasoning
  • 1/3 cup grated Parmesan cheese
  • 2 tsp. corn starch
  • 1 TBS cold water
  • Salt and Pepper to taste
1.  While your pasta is cooking combine evaporated milk, mushrooms, onion, paprika, garlic powder and Italian seasoning in small saucepan.  Bring just to a boil and then reduce heat to a simmer.  Let simmer, stirring constantly (to avoid milk burning), for about 10 minutes or until mixture reduces by about 1/3.

2.  Drain shrimp lightly and add to mixture.  Add Parmesan cheese.  Bring to simmer and let simmer for about 2 minutes to let flavors meld.  Combine corn starch and water in a small bowl or glass and mix with your fingers until corn starch is incorporated into the water making a slurry.

3.  Pour cornstarch mixture into sauce and stir well to combine.  Raise heat to medium high (the cornstarch will thicken mixture as it heats up) and bring to boil briefly until mixture thickens up (IT should not take long).  If you don't mind a more "watery" consistency to your sauce you can omit this part...we prefer a thicker sauce, so I put it in.

4.  Season to taste with salt and pepper.  Drain pasta and return to pan (if pasta is done before the sauce is, drain the pasta, return it to the pan and coat liberally with olive oil or oil of choice to avoid it sticking.  I've had to do that a time or two).  Add sauce to pasta and toss combine (be gentle so as not to abuse your shrimp).  
Serve.  Consume leftovers within 24 hours (shrimp doesn't keep well).

Additional Notes:  If you wish you could probably stretch this by making the whole pound of pasta and just using the sauce as is.  If you do that, however, might I suggest leaving the container of Parmesan cheese on the table in case plates need a bit of added something :).

1 comment:

  1. That sounds really good. Thank you for sharing the recipe. :)