|Shrimp in a creamy Velveeta pasta sauce over angel hair pasta.|
Creamy Shrimp or Crawfish and Angel Hair PastaMeal time has been pretty simple around here with all the yardwork goin' on, and I need to get to the grocery store too!
The leaves are steady falling out there, which if any of you have to deal with this every spring (or fall, depending on your tree), you understand the frustration. No sooner do you get them up, and sweep your walkway before it looks like you never touched it! But ... if you wait and don't keep at it, well, not only is the job MUCH bigger, but those leaves are smothering that grass up underneath that is trying to sprout and crowd out the weeds!
I'm thrilled with my new garden gadget for leaf pickup, and it was worth every penny I tell ya! No bending and stooping AT ALL for a change! It's like a giant dustpan - you sweep the leaves into it with a rake, grab the handles and then drag it to the spot where you are going to use them, dump them, or bag them. We are using our leaves all around the perimeter of our privacy fence to mulch my gardens. I love to use the red garden mulch but it's expensive and this, well, it's free! Today it's dreary and overcast out there and we're due for rain for a couple of days here so it'll be a good day to make a grocery run, but first I did want to leave you with this.
Remember those stuffed pistolettes I made the other day? And how I said that also made a great sauce to serve over some hot, cooked rice or on pasta?
Well, that's what that picture up there is! Oh my gosh is it good! So if you don't want to do the stuffed bread, certainly consider this as a wonderful pasta sauce! This one is made with shrimp, but I truly love this recipe over pasta with crawfish too!
If you're looking for a seafood pasta but don't want a creamy cheese version, try this recipe for Angel Hair Pasta with Crab, and just substitute the shrimp for the crab.
Recipe: Creamy Shrimp or Crawfish and Angel Hair Pasta©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 pound of medium (41/50) shrimp, peeled and deveined
- 1 pound package of angel hair pasta
- 2 tablespoons of unsalted butter
- 1/2 cup of finely chopped onion
- 1 stalk (rib) of celery, finely chopped
- 1/4 cup of chopped green bell pepper
- 1/4 cup green onions, chopped
- 1 large garlic clove, minced
- 1/4 cup of fresh parsley, chopped
- 1 (10-3/4 ounce) can of condensed cream of mushroom soup
- 4 ounces of Velveeta
- 2 teaspoons of chopped pimentos, optional
- 1/2 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama)
- Couple dashes of hot sauce
Peel and devein the shrimp. Rinse and drain; set aside. Saute the onion, celery and bell pepper in two tablespoons of butter until softened. Add the green onion, garlic, and parsley and saute a few minutes more to soften. Add the cream of mushroom soup, Velvetta, pimentos, pepper, Cajun seasoning and hot sauce and stir together until well incorporated and cheese has melted.
Rough chop the shrimp and add to the mixture. Stir to mix in and cook at a low simmer, stirring occasionally, for about 10 to 15 minutes or until shrimp turns pink.
Meanwhile, prepare the pasta in well salted water to al dente according to package directions. Drain and return to the pasta pot. Spoon some of the sauce over the prepared pasta and stir to blend in. Place a serving of pasta on each plate and top with some additional sauce.
Cook's Notes: May substitute a pound of crawfish tails. I used Mexican style Velveeta.
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©Deep South Dish
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