Garlic Shrimp & Mushroom Pasta

This is a great quick meal if you are traveling in an RV or at home and looking for a great meal in a short time, allow about 30 minutes from start to finish. It serves 5 or 2 people with second helpings!

List of Ingredients are:

8 oz uncooked angel hair pasta or your favorite pasta, I prefer Mezze Penne. (Al Dente) Cooks in 9-10 minutes

1/2 lb. sliced fresh mushrooms.

1 medium onion, finely chopped

1/3 cup olive oil

4 garlic cloves, minced

I lb. uncooked medium shrimp, peeled and deveined

1/2 cup of chicken broth

1 tbsp. Italian seasoning

1/2 tsp. salt

1/4 tsp. pepper

2 Plum tomatoes, finely chopped, or any small yet firm variety will do as well

1/2 cup grated Romano cheese, divided. ( you use half now, half later)

1 Tbsp. butter

Directions:

1. Cook  pasta according to package directions. Meanwhile, saute mushrooms and onions in olive oil in a large pan  until tender. Add garlic, cook 1 minute longer just enough time to warm it up.

2. Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turns pink.

3. Stir in the tomatoes, 1/4 cup cheese and butter. Drain paste; toss with shrimp mixture. Sprinkle with remaining cheese.

Extra’s:

Toasted garlic bread sticks and any Italian dipping sauce. I prefer the white truffle infused Olive Oil with Garlic and Tomato dipping sauce seasoning. Serve with a tossed salad for a complete meal.

There was a time in my childhood that I thought nothing of duck fat or quail eggs. That’s because they were plentiful where I was raised.  Now that all the Iron Chefs, etc. have discovered our family heritage, lol’s, it now cost us much more for these old familier flavors. So be it! I’ll pay the price! Gladly…

Recipes coming soon..

This is a great recipe especially if you are traveling in an RV, and you can pile your eggs and bacon on top!  I substituted the potatoes with the frozen kind, lol’s but I did let them thaw. It worked great so save yourself the trouble of peeling and shredding potatoes.

Ingredients:
3 potatoes, peeled and shredded
Salt
1/4 cup grated red onion
1 egg
1/4 cup sour cream
1 tablespoon horseradish
Pepper
2 tablespoons melted butter

Yields: 4 waffles
Preparation:

Preheat waffle maker to the highest heat.

Liberally salt potatoes and lay them out on a stack of paper towels to drain. Stack a few paper towels on top, press down and let sit for a few minutes.

While potatoes drain, whisk together the onion, egg, sour cream, horseradish and pepper in a large bowl. Add drained potatoes to bowl and fold until combined.

Brush hot waffle maker with melted butter. Evenly spread potato mixture around the waffle maker. Close and cook for 12 minutes or until potatoes are crispy and brown.