Shrimp, Pasta, with the Blues

A STUMBLED-UPON RECIPE – Pasta with Shrimp and the Blues

Quite often I make a quick supper out of shrimp and pasta. I don’t feel much like long meal preparations any more, so I’m always on the lookout for something good but a bit different. I found it…

I know you won’t think this is as delicious as I say it is, but don’t take MY word for it…. unless you are one of those people who refuse to EVER eat seafood with fruit — or is it seafood with dairy? I forget… then don’t poo-poo this recipe until you’ve tried it yourself. OMG. It’s to die for! (It makes more than enough for two – I had the leftovers for lunch today):

Bex’s Pasta with Shrimp and the Blues

Ingredients:

20-25 Frozen Peeled Cooked Large Shrimps (thawed/tails off)

1/2 box Spaghetti, cooked

1 TBSP chopped garlic

1 TBSP white wine (I use cooking wine)

Salt/Pepper to taste

1 TBSP Ground Rosemary

1 TBSP Fox Point herbs (from Penzey’s)



1/4 cup grated Parmesan or Romano Cheese

1/2 stick butter

2 TBSP olive oil

2 TBSP lemon juice

1/2 pint of fresh blueberries, washed

Method:

Cook spaghetti first to al dente in boiling water.

In a non-stick pan, melt butter with olive oil and throw in garlic, simmer a short time and then add the white wine. Keep on low while you add the herbs/rosemary/salt/pepper and shrimps. Since the shrimps are already cooked this is very quick. No time for the garlic to burn at all.

Once it’s been simmering for a bit and the shrimps are warmed through but not overcooked, add the blueberries and then the drained spaghetti.

Add lemon juice.

Mix it all through so it warms together, for a minute or two.

Turn off the heat and throw in the 1/4 cup of parmesan cheese.

Serve.

In the photo above, those are capers, not blueberries. I didn’t take a photo of mine. It was a huge risk I was taking adding blueberries – but I’m trying to get as many of those babies into our systems as possible lately… so I tried it. Blueberries are NOT sweet, like some fruits are. They are actually tart and in this dish, I don’t know what it was, the lemon, the garlic, the cheese… or what, but they were fabulous!

And all that antioxidant therapy!

That’s all for now…

Cheers, even for the blues,

Bex

I think I could turn and live awhile with the animals…

They are so placid and self-contained,

I stand and look at them sometimes half the day long.

They do not sweat and whine about their condition,

They do not lie awake in the dark and weep for their sins,

They do not make me sick discussing their duty to God,

Not one is dissatisfied… not one is demented with the mania of owning things,

Not one kneels to another nor to his kind that lived thousands of years ago,

Not one is respectable or industrious over the whole earth.

~ [Walt Whitman, from “Leaves of Grass, No. 32”] ~

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13 Responses to Shrimp, Pasta, with the Blues

  1. Sleeps_With_Rocks says:

    Hi Bex,
    This looks delicious and sounds easy. I like easy peasy recipes now a days. Not fond of standing too long. Thanks for sharing.

    I use to make a chicken salad and added grapes….it was very good. I also will add grapes to red sauce at times.

    Like

  2. Bex says:

    Don’t discount the blueberries until you’ve tried it! I was totally gobsmacked when I ate it like that, I was prepared to be disappointed but not so. I think oranges would also be good. I love putting fruits in with savory meals. I like apples in things too. Chicken dishes go well with oranges/orange juice in the mix. Life is too short to ignore something just because it “sounds” wrong… I’ve got 6 pints of blueberries on my shopping list now every week and we eat them and the dogs have them sprinkled on their kibble/cottage cheese mixture at dinner (Paul forgets the blueberries at breakfast, yet he is putting them on his granola as well as his banana). I stick the blueberries into whatever I am eating. Put them on a peanut butter sandwich instead of jam… a whole layer… yum.

    Like

  3. TopsyTurvy says:

    Not so sure about the blueberries, especially since the blueberries around here are huge and fat and quite sweet. Garlic and a sweet fruit seems rather odd. But the rest of it sounds delicious.

    This is weird but you know what ran through my mind when I was thinking about this recipe: oranges. For some reason oranges sound good. Strange, especially when I said the recipe sounded odd with a sweet fruit. 🙂

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  4. Bex says:

    Nina, I knew they were in your area but it hadn’t clicked that it was Wisconsin… how lucky are you?

    I didn’t even realize they had a retail store!

    So have you purchased Penzey products? And the catalog, was I exaggerating? It’s the best! I always save it in case they stop including it in my order but they always do… a new version of it, to boot, with new stories and recipes and photos — it just has it all.

    Try the shrimp/pasta/blueberry combo sometime Nina, I think you’ll be a convert!

    Like

  5. nina says:

    You know, of course, that it’s a Wisconsin company! (Their retail store is just across the street from my grocery shopping venue.) They really are quite amazing. 🙂

    Like

  6. Bex says:

    Susan, go here: Penzey’s home page. If you buy something from them, they include a fabulous catalog with your order. That catalog is worth the price of the products! It contains stories and best of all, recipes, using Penzey’s spices and herbs. They also do a lot of SALT-FREE items… it’s one of the best companies I’ve ever bought from. I am a long-time faithful customer.

    Here is the page for Fox Point Seasoning. I usually buy this in the 1/2 cup jar, but I have also bought it by the larger size thus saving money as I use it quite a bit here.

    Also, for those who can’t eat salt, here are some of their SALT FREE PRODUCTS.

    Like

  7. Susan Honthumb says:

    What are Fox Point herbs (from Penzey’s) ? Sylvia can’t do garlic and onions. Darn. I don’t know if Sylvia will like blueberries in her food, but it’s worth taking the chance.

    Like

  8. nina says:

    That actually sounds quite delicious! And congrats on innovating! Great cooks are ones who will substitute and introduce new and unpredictable ingredients!

    Like

  9. crochetlady says:

    Would have to skip the Fox point, salt is a no no. But I have become very talented at substitution!

    Like

  10. Bex says:

    Sorry Anna, can’t please everyone!

    Maggie, Fox Point = Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns.

    This stuff is like gold. It makes everything so yummy. I gave some to Emily (remember Emily?) for Xmas one year and she and Michael flipped over it.

    Like

  11. Annanotbob3 says:

    Nah, doesn’t tempt me, I’m afraid, but thanks anyway! xxx

    Like

  12. sandy freel says:

    YUM YUM…sending a plate over for you to fill.

    Like

  13. That sounds really good Bex! I don’t know what that Fox Point seasoning is, I have never seen it; do you know what is in it?

    Like

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