Djarum at 02:28, 16 September 2006

2006-09-16T02:28:04Z

Djarum at 02:25, 16 September 2006

2006-09-16T02:25:52Z

Toast at 16:34, 11 July 2006

2006-07-11T16:34:45Z

New page

http://gbsfood.com/1618917/

[[Category:Recipes Still Needed From GBSFoods]]

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 to 8 oz. medium sized shrimp.
 Enough fettucini for two people
 /2 Tomato
 A handful of diced onion
 Mushrooms*
 Pepper Strips (you can use fresh or frozen. If you use fresh, you want a yellow, red, and green)
 Olive Oil
 Spaghetti Sauce
 Cayanne Pepper*
 Garlic Powder
 Whatever other crap you want to sprinkle on. I added some cilantro because it was in the cabinet. Be creative.

← Older revision		Revision as of 02:25, 16 September 2006
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−	~~http~~:~~//gbsfood.com/1618917/~~	+	Submitted by Vorbis Uploaded by [[:User:Djarum\|Djarum]]

−	[[Category:~~Recipes Still Needed From GBSFoods~~]]	+	Hello! I'm going to show you how I make this dish, whose name I am not aware of, so I am calling it zesty shrimp pasta. This is an easy dish to make, if you take the simple route (which I will show you, because I am lazy and cheap). We'll be making two servings of it. What you will need to go to the store for:
		+
		+	6 to 8 oz. medium sized shrimp.
		+	Enough fettucini for two people
		+	1/2 Tomato
		+	A handful of diced onion
		+	Mushrooms*
		+	Pepper Strips (you can use fresh or frozen. If you use fresh, you want a yellow, red, and green)
		+	Olive Oil
		+	Spaghetti Sauce
		+	Cayanne Pepper*
		+	Garlic Powder
		+	Whatever other crap you want to sprinkle on. I added some cilantro because it was in the cabinet. Be creative.
		+
		+	* - optional, but recommended
		+
		+
		+
		+	The shrimp is pretty expensive, even that little. If you want to get something cheaper (I used cocktail shrimp here, because I got them for really cheap), go ahead. Fresh, de-tailed shrimp is the my favorite to get, but frozen, pre-cooked tailed shrimp is the cheapest.
		+
		+	I highly recommend using store bought spaghetti sauce for this because you don't need a whole lot and really, it's just more expensive and more trouble than it's worth to make your own.
		+
		+	Fresh peppers are recommended, but hey, a buck for a pound and a half of frozen ones. Can't beat that.
		+
		+	We'll start by cutting off the tails of the shrimp and dicing the veggies. Use quantities that you prefer, there isn't really a "good" amount. A handful and a half of mushrooms, a handful of onion, and a half of a tomato are my measurements. If you're using fresh peppers, go ahead and do those now. Wash those mushrooms, while you're at it.
		+
		+
		+
		+	Now boil a pot of water and toss in the fettucini, then lower the heat to medium. If you want to make life easy, break the fettucini in half first, because it's easier to cook that way if you don't have a large pot. Otherwise, just push it down when it gets soft enough.
		+
		+	Also, lightly coat your largest pan/skillet with the olive oil, heat it over medium-high and toss in the shrimp. If you have uncooked shrimp, wait until it's opaque and orange here. Don't overcook them because they'll be in the pan a long time.
		+
		+
		+	And this is what a delicious properly cooked shrimp looks like:
		+
		+
		+	When your shrimp is cooked or near enough, DRAIN THE PAN, dump in some more olive oil, and toss in the tomato, onion, and mushrooms. Coat them with your desired spices, but do NOT put in more than a tiny bit of garlic. It really doesn't taste good in large quantities here. I load up on Cayanne, because I like that stuff.
		+
		+
		+	Turn the heat up to medium/high, spread the oil and spices around a bit and you should have something looking about like this after a few minutes (don't do this for more than two or three minutes):
		+
		+
		+	Now add in your peppers:
		+
		+
		+	Do the same thing to the peppers, too. You add these in later so they're not quite so cooked as the other veggies:
		+
		+
		+	Drain the pan after a minute or two, and move aside the vegetables and shrimp. Put a little bit more oil (yeah, I know) on the empty half and toss your FULLY COOKED fettucini in. If your fettucini is still cooking at this point, just drain the pan and set it aside, don't put it back on the burner and wait for the pasta to finish.
		+
		+
		+	Spend a minute or so cooking the fettucini in the oil (stir it up a bit) before mixing it with the other stuff in the pan.
		+
		+
		+	Now add in your sauce and mix that in. Don't cook any more, this is just to evenly distribute the sauce and warm it up.
		+
		+
		+
		+	And you're done!
		+
		+
		+	And cleanup is only a few dishes, too. For leftovers, don't microwave it because that makes it taste like crap. Just warm it on the oven.
		+
		+	And if anyone knows what this is supposed to be called, let me know.
		+
		+	[[Category:Pasta]]
		+	[[Category:Seafood]]
		+	[[Category:Dinner]]
		+	[[Category:Main_Course]]
		+	[[Category:Shrimp]]

Zesty Shrimp with Pasta - Revision history

Djarum at 02:28, 16 September 2006

Djarum at 02:25, 16 September 2006

Toast at 16:34, 11 July 2006