Here's what's tonight...I'll make garlic bread with it.

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Shrimp and Pasta with Mushrooms and Tomatoes

fish and seafood, pasta dishes

1 lb fresh or frozen medium shrimp
12 oz dried whole grain angel hair pasta
6 oz fresh shiitake mushrooms
6 oz fresh cremini mushrooms
3 cloves garlic
1 tablespoon olive oil
1 14 1/2 oz can whole peeled Italian style tomatoes
2 teaspoon snipped fresh thyme
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
2 tablespoon fresh Italian flat leaf parsley

1. Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry
with paper towels. Set aside. Cook pasta according to package directions.
Drain; keep warm.

2. For sauce, cut up undrained tomatoes; set aside. In a very large
nonstick skillet, cook and stir mushrooms and garlic in hot olive oil over
medium-high heat for 4 minutes. Add tomatoes, thyme, salt, and pepper. Bring
to boiling; reduce heat. Simmer uncovered for 10 to 15 minutes or until
thickened. Stir in shrimp. Cook, covered, about 5 minutes or more until
shrimp turn opaque. Serve Shrimp mixture over hot pasta. Sprinkle with
snipped parsley. Makes 6 servings.

Yield: 6 servings

Preparation Time: 30

** Exported from Now You're Cooking! v5.83 **

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?

"ravenlynne" > ha scritto nel messaggio
...
> Here's what's tonight...I'll make garlic bread with it.
>
> @@@@@ Now You're Cooking! Export Format
>
> Shrimp and Pasta with Mushrooms and Tomatoes
>
> fish and seafood, pasta dishes
>
> 1 lb fresh or frozen medium shrimp
> 12 oz dried whole grain angel hair pasta
> 6 oz fresh shiitake mushrooms
> 6 oz fresh cremini mushrooms
> 3 cloves garlic
> 1 tablespoon olive oil
> 1 14 1/2 oz can whole peeled Italian style tomatoes
> 2 teaspoon snipped fresh thyme
> 1/2 teaspoon Salt
> 1/4 teaspoon ground black pepper
> 2 tablespoon fresh Italian flat leaf parsley
>
> 1. Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry
> with paper towels. Set aside. Cook pasta according to package directions.
> Drain; keep warm.
>
> 2. For sauce, cut up undrained tomatoes; set aside. In a very large
> nonstick skillet, cook and stir mushrooms and garlic in hot olive oil over
> medium-high heat for 4 minutes. Add tomatoes, thyme, salt, and pepper.
> Bring
> to boiling; reduce heat. Simmer uncovered for 10 to 15 minutes or until
> thickened. Stir in shrimp. Cook, covered, about 5 minutes or more until
> shrimp turn opaque. Serve Shrimp mixture over hot pasta. Sprinkle with
> snipped parsley. Makes 6 servings.
>
> Yield: 6 servings
>
> Preparation Time: 30

Sounds nice! The Italian cook adds the pepper at the very last so that the
perfume comes up into your face like a cloud. It's interesting to do a
recipe that features pepper both ways to see the difference. I think they
take pepper more seriously than Americans do.

"ravenlynne" > wrote in message
...
> Here's what's tonight...I'll make garlic bread with it.
>
> @@@@@ Now You're Cooking! Export Format
>
> Shrimp and Pasta with Mushrooms and Tomatoes
>
> fish and seafood, pasta dishes
>
> 1 lb fresh or frozen medium shrimp
> 12 oz dried whole grain angel hair pasta
> 6 oz fresh shiitake mushrooms
> 6 oz fresh cremini mushrooms
> 3 cloves garlic
> 1 tablespoon olive oil
> 1 14 1/2 oz can whole peeled Italian style tomatoes
> 2 teaspoon snipped fresh thyme
> 1/2 teaspoon Salt
> 1/4 teaspoon ground black pepper
> 2 tablespoon fresh Italian flat leaf parsley
>
> 1. Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry
> with paper towels. Set aside. Cook pasta according to package directions.
> Drain; keep warm.
>
>
I learned the following from Mark Miller when he was in Berkeley, now owner
of the famous "Santa Fe Bar and Grill". Save the shrimp shells. Brown them
gently in nonstick or stainless. Then make a stock with the shells, using a
small amount of water to keep it concentrated. You could even do the latter
step in the microwave. That makes a nice rich shrimp stock for a dish like
this. I always do this when making fish stew or paella.

Cheers,

Kent



>
> 2. For sauce, cut up undrained tomatoes; set aside. In a very large
> nonstick skillet, cook and stir mushrooms and garlic in hot olive oil over
> medium-high heat for 4 minutes. Add tomatoes, thyme, salt, and pepper.
> Bring
> to boiling; reduce heat. Simmer uncovered for 10 to 15 minutes or until
> thickened. Stir in shrimp. Cook, covered, about 5 minutes or more until
> shrimp turn opaque. Serve Shrimp mixture over hot pasta. Sprinkle with
> snipped parsley. Makes 6 servings.
>
> Yield: 6 servings
>
> Preparation Time: 30
>
> ** Exported from Now You're Cooking! v5.83 **
>
> --
> Leah: That were a wee bit repulsive.
> Buffy: Went okay. 'Cept I feel a little wierd about using a crucifix
> to kill someone.
> Leah: Yeh dinno much about religion, do yeh?