I got a new cookbook! (and BeeBop’s looking at me like, “yeah, so what else is new?”) I do love cookbooks. I have an extensive collection. No, it’s not an addiction. It’s…it’s…it’s just a collection. Really it is.
This new one is Cooking Light’s Superfast Suppers and it has some really great sounding, quick to prepare dishes. I’ll probably feature several of them over the next few weeks. Because, you know, I’m not a recipe developer or anything like that. I mean I don’t sit around thinking up new recipes. I’m nowhere near that creative. I do, however, love to try new recipes from cookbooks, magazines, newspapers…wherever I find them! And the one I tried tonight is a definite winner. I changed it around a little bit. The original recipe calls for half scallops and half shrimp, but I didn’t have scallops so we wound up with all shrimp. Not a problem for me!
What you’ll need for this is:
6 oz. uncooked egg noodles
1 lb. peeled and deveined shrimp
2 tblsp. butter
2 garlic cloves, minced
1/2 cup finely chopped green onions (about 2-3)
1/2 cup fat-free half-and-half
1/2 cup shaved or grated Parmesan cheese
salt and pepper to taste
Cook noodles according to package directions.
Prepare the green onions. Place a large skillet over medium heat and add the butter.
Pat the shrimp dry with paper towels. Add the garlic and saute for a minute or two. Add the shrimp and green onions. Cook 5 minutes, stirring frequently, or until shrimp is done.
Add half-and-half and Parmesan cheese. Stir until cheese is melted.
Add noodles, salt and pepper. Stir together to coat the noodles well.
Enjoy!
Succulent shrimp served in a creamy Parmesan sauce over egg noodles.
Ingredients
- 6 oz. uncooked egg noodles
- 1 lb. peeled and deveined shrimp
- 2 tblsp. butter
- 2 garlic cloves, minced
- 1/2 cup finely chopped green onions (about 2-3)
- 1/2 cup fat-free half-and-half
- 1/2 cup shaved or grated Parmesan cheese
- salt and pepper to taste
Instructions
- Cook noodles according to package directions.
- Pat the shrimp dry with paper towels. Place a large skillet over medium heat. Add the garlic and saute for a minute or two. Add the shrimp and green onions. Cook 5 minutes, stirring frequently, or until shrimp is done.
- Add half-and-half and Parmesan cheese. Stir until cheese is melted.
- Add noodles, salt and pepper. Stir together to coat the noodles well.
{ 12 comments… read them below or add one }
Cooking Light – right up my alley. Creamy shrimp and pasta – even more so! This looks delicious! :-)
I do really enjoy Cooking Light. I have probably hundreds of the magazines and dozens of their cookbooks. Always great recipes and ideas to be found there.
this looks fantastic!!! Hope you can make it for me sometime.
I would love to make this for you any time you want!
yum! I love getting new cookbooks because they very inspirational, know you will be inspired by many great recipes to come :)
Yes, I love all my cookbooks. All 300 or so of them :-)
Beautiful website! I’ve just started scrolling around and absolutely love your recipes and pictures. I can spend a whole afternoon just reading cookbooks, so you and I are sure on the same page! Now, I’ll have to set my cookbooks aside so I’ll have time to roam around your site. This particular recipe for Creamy Shrimp and Pasta is great since fresh shrimp is plentiful where we live, and my husband and I just about live on it. I’m always looking for new ideas to cook up some more shrimp for dinner! Thanks for this yummy recipe and for your exceptionally pretty and informative, and FUN, website!
Thanks! I’m so glad you’re enjoying the web site. Please visit often!
Lana, This ones a keeper. Thanks so much for sharing!
but darlink…………. if i visit you
i want to EAT
and i am so trying to drop a few pounds…
(i dropped me all into the mud again….. landed on a worm…… a surprise was had by all…..)
vi
That looks so yummy!!!
very good,
I substituted the pasta for polenta
very good and creamy
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