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    You are in: Home / Recipes / Shrimp and Pasta Recipe
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    Shrimp and Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    pgserver6's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 07, 2006


      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!

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    • on March 29, 2004


      Borderline 4-5 stars. Delicious recipe that is great for weeknights because it's so easy to put together. I followed the recipe exactly, and it came together quickly and easily (I had everything in bowls or ramekins ready to go). I'm still waffling about this being 4-star as opposed to 5-star...but I think I'll go with four only because there was no mention of salt and pepper, and it was a bit difficult to get the flour to incorporate into the sauce. I think I'll salt and pepper the veggies and shrimp, and also dissolve the flour into a bit more vermouth the next time I make this - and I will definitely be making this again. The nutmeg and clove added a special something that really made this dish stand out - nice, nice recipe pgserver6 - give your friend Joanna a "high four" from us! ;-)

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    • on March 29, 2004


      Wonderful dish! I used two cloves of garlic and my chinese garlic chives I have growing on the window sill (we LOVE garlic). I also loved the addition of nutmeg to this dish. This is a keeper and I can't wait to make it again. Thanks so much, pgserver6, for sharing this. It's a winner.

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    Nutritional Facts for Shrimp and Pasta

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 348.7
    Calories from Fat 220
    Total Fat 24.5 g
    Saturated Fat 14.9 g
    Cholesterol 275.5 mg
    Sodium 416.5 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 1.7 g
    Sugars 2.9 g
    Protein 25.3 g

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