This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp.
Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft.
Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes.
Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage.
Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.
Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread.
This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits!
Begin with 1.5-2lbs fresh shrimp, peeled and deveined.
To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth.
Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion.
Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sauté for 7 minutes or until tender.
Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!
Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink.
Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!
Adapted from: Southern Living