Shrimp and Pasta

READY IN: 30mins
Recipe by ckambic

This is a recipe from a girlfriend of the past, Joanna, who is a great cook, and now owns her own restaurant. Irie, Jo!

Top Review by godsjoyfulkid

I've never made anything quite like this, and I really enjoyed it! The hardest part of this dish for me was chopping the veggies and peeling and deveining the shrimp...if that says anything for the ease of the dish! I did make a couple changes: I left out the chives and parsley, and green pepper, due to DH's health, left out cloves because I could not find mine (oops!), and I used cooking sherry instead of brandy and vermouth (I could not find vermouth anywhere!). It still was very tasty! I think I would definitely use less butter next time, or use olive oil instead, as it seemed very buttery...but I think that's the only thing. Thanks for adding variety to our menu!

Ingredients Nutrition


  1. Melt butter in large skillet over medium high heat.
  2. Stir in the garlic, parsley, chives, brandy, cloves, and nutmeg.
  3. When butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper.
  4. Saute until shrimp are just cooked through (about 5 min.).
  5. Transfer shrimp and vegetables to a platter using slotted spoon.
  6. Set aside.
  7. Add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom.
  8. Stir in vermouth to deglaze.
  9. Reduce heat and simmer until sauce thickens, about 2-3 min.
  10. Put shrimp and vegetables back into skillet.
  11. Stir to coat with sauce.
  12. Simmer until heated through.
  13. Serve over linguine (or rice).

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