beyond cinderella

I love fresh garlic and use it in just about everything I cook. I also love shrimp and try to have a shrimp dish at least once every other week, i.e. shrimp soft tacos, my shrimp/seafood jambalaya, or this garlic shrimp noodle dish, that both my husband, Bill, and I just LOVE… YUM!!!

You will need the following ingredients:

Shrimp

Wide pasta noodles

Olive oil

Fresh garlic

Fresh ground black pepper

Chicken base or chicken stock

Mushrooms (if you don’t like mushrooms, or any of the vegetables in this dish just leave them out)

Tomatoes

Green onions

Frozen peas

I buy frozen shrimp from Costco that have been cleaned and deveined.

Thaw the shrimp in the refrigerator overnight. Rinse the shrimp and remove the tails.

Chop lots of fresh garlic very fine and add to enough olive oil, mixed with black pepper, to coat all the shrimp.

Place all the shrimp in a large ziplock bag and pour olive oil mixture over shrimp. Massage to ensure all the shrimp is coated, then place the bag in refrigerator for a few hours so all the flavors blend.

If using chicken base, which thanks to my frissy, for letting me know her husband, Bob, who is a GREAT cook, said this is even better than any chicken stock, and I couldn’t agree more… this is what it looks like, and of course, I get it at Costco…

Anyway, if using the chicken base product, you bring a large pot of water to a boil, and add in 1 1/2 tablespoons of chicken base for each quart of stock needed. Of course, I just eyeball it according to what I think looks like enough… 🙂 If you are using boxed or fresh chicken stock, you bring enough of the stock to a boil to cook the noodles in according to package directions..

My husband and I love these pasta noodles the best. They are called Country Pasta and they are really good. They are wider and thicker than egg noodles. I threw the bag away before I got a good picture of it. But, if  you Google wide pasta noodles you will see the bag on-line. I buy them at Fry’s grocery store right where you find packaged pasta and noodles.

Cook the pasta noodles according to package directions if you like them really soft. We like ours a little firmer, so I cook ours about one and a half  minutes less than the time on the package.

While the pasta noodles are cooking, cook the mushrooms over medium heat until tender. Add shrimp, and continue to cook over medium heat just until the shrimp turn pink. Don’t over cook or the shrimp with be tough.

Just before the pasta noodles are done, I add some peas right in with the pasta noodle water, then drain the pasta noodles.

Serve the shrimp and mushrooms over the pasta noodles and peas, garnish with diced tomatoes and green onions for color and added flavor.

Dig in, and ENJOY!!!

Even though I LOVE to cook, every once in a while I enjoy having someone cook for me too. Today, since it’s still cold and drizzling rain… my husband, Bill/Bro is treating Shantel and I to his famous homemade chili for dinner tonight…

Bill likes to cook too, not as much as I do, but he says he does enjoy cooking when he has the time. Working 5 or 6 ten-hour days every week doesn’t leave much time for cooking, but what a treat when he does cook.. Thanks honey… 🙂

However, Bill wouldn’t let me get in there and do a step by step photo session so I could share the recipe with everyone… Some cooks just want to keep their recipes a big secret… As you all know by now…, I don’t like keeping anything secret, so I will continue to share my recipes with those who care to have them.

Stay Tuned!