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[personal profile] jjhunter
Omnomnom, this is a fabulous dinner party dish. Unlike most fettuccine recipes, it doesn't use any kind of creamy sauce. Somewhat expensive ingredients (i.e. the shrimp), but the savings in prep and execution time really pay off if you're having guests over. My additions to the original instructions from myrecipes.com are marked with brackets.

Spicy Shrimp and Fettuccine

This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets.

Yield: 4 servings

Ingredients and Preparation instructions behind the cut )
invisionary: "Abandon hope, all ye who enter here." (subtext) "If you have already abandoned hope, please disregard this notice." (Abandon Hope)
[personal profile] invisionary
This is actually rather simple for a cook with any experience, but the results are spectacular. Recipe serves between 2 heavy appetites to 4 light ones (or with side dishes).

Shrimp, pasta, and a simple sauce )
magz: (Default)
[personal profile] magz
Hi! I'm Magz, and I'm a big fan of improvising in the kitchen. Never been trained as a chef, but food I make always seems to disappear, so I'm taking my family and friends' reactions as affirmation that my cooking's alright.

I love culinary accidents, especially like the one I made today... 'cause in my kitchen, we eat our mistakes. :D


Magz's Accidental Shrimp Bisque Sauce
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[personal profile] sunfell
I love the name of this community! And that's the sort of foodie I am- I like nom-a-licious food, simple, tasty, and definitely delicious. I am as big a kitchen geek as I am a food and computer geek, and am actively working on combining my interests. That involves loading my little Netbook with recipes, then slipping it into a vented 2-gallon ziplock bag and putting it on the counter to consult as I cook. Can't be ruining the Lenovo with flying batter or grease!

Here's a recipe I just tried (and absolutely adore!) to serve as an intro. I picked it up at my favorite Most Dangerous Store- Williams Sonoma. I swoop through there regularly to gather recipe cards, get great sauces, and drool over the Le Creuset and Shun knives. So many goodies, such a small budget...

Shrimp & Grits

m-m-more! )

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