Tuesday, February 4, 2014

Shrimp and Spaghetti

1 lb. shrimp
1 lb. dried spaghetti, broken
1/4 cup bell peppers, chopped
1/4 cup onions, chopped
1 Tbsp. garlic, minced
1/4 cup butter or margarine
3 Tbsp. all-purpose flour
Salt and pepper to taste
2 cups half and half, light cream or milk
1 1/2 cups American cheese shredded

Cook spaghetti according to package.  

In large sauce pan melt butter.  Add shrimp and cook until pink.  Remove shrimp from pan and add bell peppers, onion and garlic.  Cook about 5 minutes or until tender.  Stir in flour, pepper and salt, to taste until well blended.  Add half-and-half all at once.  Cook and stir over medium heat until thickened and bubbly.  Add cheese, stirring until melted.  Stir in shrimp.  Add spaghetti, tossing gently to coat.  Serves 6.

Comments:  The inspiration for this recipe came from a recipe I found online for crawfish.  I substituted for shrimp, used spaghetti, added the onions and used half evaporated milk/half water.  I also eliminated the baking.  This dish is perfect without putting it into the oven, which I feel would dry it out.  There are many ways to make changes to this.  For one, you can use chicken instead of shrimp.  You can add veggies like broccoli.  You can add a little extra seasonings such as Old Bay.  Just Think With Your Taste Buds to make this dish your own.
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