fettuccini with shrimps and spinach

Seriously do you need a recipe?  Well, most of the times moms are always on the rush juggling a lot of things in the house, not to mention cooking is not an exemption on the list.  All you need is to do is open the fridge and see what you can cook the easiest way possible.  Imaginations just keep on popping on your mind and then thats all there is to it.  Grab the right pans and preheat them while   prepping the ingredients in no time.

Ingredients:

3 cloves of garlic (minced)

1 large white onion (finely chopped)

2 bunches of spinach (stalks removed and chopped)

Fettuccini (prepared according to packet instructions) until al-dente

Shrimps (shelled)  (i used frozen pack)

250 ml all pupose cream

1/2 c. Evap. Milk

Oil for sautéing

Salt and pepper to taste

Parmesan cheese (optional)

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Prepare the pasta according to packet instructions until al-dente. While waiting for the water to boil, sauté onions until frangrant (translucent) add shrimps, stir until the liquid has evaporated.

In another sauce pan, blanch the spinach for a minute and drain; add into the sautéed shrimps. Add cream, minced garlic.  Season with salt and pepper.  Add enough milk to thin the sauce. Add  pasta. Mix well until.  Add some parmesan cheese just before serving.

Note: one of my daughter's fave!   she doesnt eat spinach, but little did she know, she had a lot. Happy mommy! 

Watch the video

CONCHIGLIONI WITH SAUTEED SHRIMPS AND MUSHROOMS

CONCHIGLIONI WITH SAUTEED SHRIMPS AND MUSHROOMS

Conchiglioni - a variety of pasta shaped like a conch shell.

CONCHIGLIONI is a variety of pasta that is shaped like conch shell.  It is large and suitable for stuffing, but I love breaking rules, so I didn't stuff it. That is because, this wasn't planned and I just cook free-flowing of ideas as to what is available in my pantry.  There was no recipe to follow, so I did the best of what I could and quite pleased that it worked what i imagined it would be. creamy with mushrooms and shrimps.

I like the mushrooms and sauce being cupped inside the pasta with the shrimps peeking out.

Ingredients:

pan roasting the mushroom brings back
its earthy flavor.

6 cloves garlic (finely chopped)
1 can button mushrooms (sliced)
1 white onion (finely chopped)
250 ml all purpose cream
1 cup milk
500 g Conchiglioni
2 Tablespoons corn oil
grated cheddar cheese
salt and pepper

Cook the pasta in boiling salted water until al-dente and set aside.

sauté mushrooms, shrimps, garlic
and onion together

Preheat a sauce pan and put  few drops of oil, pan roast the mushrooms until they turn brown and some are slightly blistered, add the shrimps until they turn orange. Add chopped garlic and onions, add a little oil and sauté together for a few minutes. Add the cream and milk stirring occasionally until it reduces a little bit like a thin cream consistency, season with salt and pepper, add the pasta and mix them slowly taking care not to break the conchiglioni.  Continue cooking over a low fire until the pasta has absorbed the sauce and its flavor.  Add cheese and serve.