Garlic Butter Shrimp Pasta


So I had the thought that I would get back on track this year and blog every day, like when I first started, or at the very least, more often. Now while I’m doing things from Pinterest, I’m failing to blog. Bad Stevie, bad!
Our pantry is a little light until payday, so we’re playing the game of what do we have and what can I make with it.
I found this simple recipe on Pinterest, where else, and I had everything I needed.
All you need for this is:
•1 lb raw shrimp, peeled, deveined and tails removed (I had this buried in my freezer)
•3 cloves garlic, minced – divided (I still have a ton of pre-minced garlic from when we made our own)
•1 tablespoon lemon zest (I used a splash of lemon juice as I have no lemons to zest)
•1 tablespoon vegetable oil (this is a staple for us)
•3 tablespoons butter (as is butter)
•1 tablespoon basil, chopped fine (I usually have basil in my spice cabinet, sorry not fresh stuff)
•4 oz dry linguine (I used spaghetti and we always have pasta because I’m married to an Italian)
•Grated parmesan (again, married to an Italian)


Start by putting your poor naked shrimp in a bowl with the oil, lemon zest and 1 tsp of garlic. Stir it up and let it sit while you make your pasta.
The directions said to cook one minute less than normal, but I went into default mode and cooked it like normal. Don’t just drain all of your pasta water, save 1/4 cup to 1/2 cup of the water. You’ll need it later!


Throw your butter into a large skillet with the rest of your garlic, and let the butter melt. Once it’s starting to smell delicious, add your shrimp, marinade and all, to the skillet and cook until the shrimp starts to change color. Add your basil and stir it all until well mixed.


Add your drained noodles to the shrimp skillet and mix it all together. Remember the water you saved from the noodles? Start by adding 1/4 cup of the water to your pasta. You want a kind of sauce to form from the butter. Sticky pasta is no good!
Add a little water as needed, but don’t go overboard.
The whole family loved this dish. I needed to add a little salt and pepper to taste, but it was so good, we’ll definitely be having it again!
Happy dining!

Shrimp and Crab Étouffée


This was to die for! I could eat this all week! Even Tony was ready to shove his face into the pan and just scarf it down.
I’m not going to say its simple, but it’s not overly complicated. I did it, you can do it!
You start by melting a stick of butter (1/2 cup if you buy the tub) and then add 1 whole chopped onion, 1 chopped green onion, 2 stalks of diced up celery, 1 minced garlic clove, 1 tsp salt and 1/2 tsp cayenne pepper. Cook until the veggies are soft. About this time the smells will start making your mouth water!
Add 2lbs of shrimp and cook until it turns pink. Add 1 1/2 cups of fish stock (I couldn’t find any so I ended up using seafood stock and it was delicious). Dissolve 2tbsp of cornstarch in additional 1/2 cup of fish stock (or seafood stock) then add to your pan. Bring it to a simmer and leave it simmering for about 20 minutes. Try to control your hunger, it will be worth it.
Add 1lb of lump crabmeat and cook 2-3 minutes. I failed to shred my crabmeat before adding it so I was left trying to shred it when it was in the pan. Learn from this, shred before adding!
The recipe said to garnish with scallions, but I ended up dicing my green onions (they’re interchangeable) and adding them to the dish.
Serve it over rice and garnish with a little parsley. It tastes very mild, and it is so delicious!
This is definitely going into the recipe basket!
Original recipe can be found at

Chicken & Shrimp Pasta


For this recommendation to make sense, you need a little background. I have a lovely Longaberger recipe basket that sits on my counter. It holds only recipes that we have tried and want to have again. Recipes normally get jotted down on a scrap or loose leaf paper until we deem them worthy. Tony’s opinion of this recipe ‘it’s worth a card in the basket!’
It is a very grown up recipe. The kids weren’t overly thrilled and they ended up with nuggets after picking out the shrimp and chicken. My children are well established carnivores! They are a little goofy with new recipes, so we’ll see how the next time goes.
I did alter the recipe a bit, as my kitchen doesn’t run to fresh herbs (not yet anyway!).
You start by curbing some chicken and cooking it in 1tbsp olive oil and 1tbsp butter. Once your chicken is cooked, add in 2 green onions (we just used 1 regular onion), and 2 minced garlic cloves. Stir in 2 cans of Italian diced tomatoes, undrained.
Now the spices! Add in 2tbsp parsley, 2 tbsp basil, 2tbsp thyme, 2tbsp oregano, and 1/4tsp pepper.
Combine in a small bowl 1/2 cup chicken broth and 2tsp cornstarch. Add the mixture to your pan. Bring it to a boil and wait till it thickens. Add in 3/4 lbs shrimp, 3 diced plum tomatoes and 10 large black pitted olives (I diced mine up). Leave the mixture on the stove until its heated through.
Wen we were eating it, we both decided it needed a little salt, once we added it, perfection. When I went on bowl #2, I had the brainstorm to add some shredded mozzarella and OMG, it was divine!
This has both Tony and I’s seal of approval, so it’s a must try, even if it is a little complicated!
Original pin with directions a little more fancy than mine visit—Shrimp