Saturday, August 29, 2009

Chili fajita shrimp alfredo with garlic cheese bread

Chili fajita shrimp Alfredo

1/2 - 1 box bow tie pasta
Fresh broccoli (frozen will work too)
Fresh mushrooms, sliced
1 jar garlic or roasted garlic alfredo sauce
Raw shrimp, shell and tail removed
Fresh Parmesan cheese
Chili powder
Fajita seasoning
Salt and Pepper
1 Tbsp butter
Olive oil

Drop pasta into salted boiling water. Two or three minutes before pasta is finished, add broccoli.
When it is finished, drain and put back in pan. You can drizzle a little olive oil over the noodles to keep them from sticking if they will be sitting for a few minutes.

In a separate pan melt butter. Add sliced mushrooms. Cook until tender. Season with salt and pepper and set aside. In the same pan, add shrimp. Season with salt, pepper, chili powder and fajita seasoning. Cook only 1-3 minutes or until shrimp turns pink. Do not overcook the shrimp!

Dump jar of sauce over noodles and broccoli. Fill jar about half way with milk, shake and dump over noodles. This will get all the sauce out of the jar and make your sauce stretch a bit further. Add mushrooms and shrimp. Stir everything together until well coated. Top with Parmesan cheese.

Garlic Cheese Bread

1 loaf french bread, sliced
1/2 - 1 stick room temperature butter (depending on how buttery you want your toast and how many slices you were able to get out of the bread. I can usually get around 13)
2 cloves garlic, minced
Fresh Parmesan cheese

Put sliced bread on cookie sheet. Mix the garlic into the room temperature butter. Spread onto bread slices. Top with fresh grated cheese. Put in oven set to hi-broil. Watch the bread closely so it doesn't burn!! Take out when golden brown and the cheese has melted

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