Pigtail Pasta Shrimped

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5 from 2 votes
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Pigtail Pasta Shrimped
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Sort of a kitchen sink dinner it turned out better than expected. It’s a cross of alfredo sauce and regular ole garlic butter sauce, but you won't have much sauce at all when done. Normally my choice of pasta is angel hair but as a kid I liked pigtail or spiral or technically Rotini. I made for one but it could probably feed two. The dried/smoked tomatoes are optional and just part of me screwing around on a smoker that was cooling down for the day. You could bake your own for about 45-60 minutes in a 260 degreed oven. They added an extra zing that you could also substitute with true sundried tomatoes. Small pot, large pan, and a plate yer good to go.
Course: Main Course
Cuisine: American
Servings: 2
Ingredients
Hardware
  • 12 ounce bag rotini or spiral (using half)
  • 1/4 cup shredded parmigiano
  • 1 pack cheap bacon ¼ inch pieces (using half the slab)
  • 1 pound shrimp peeled deveined
  • 1 cup sliced mushrooms
  • 3 cloves garlic smashed and rough chopped
  • ¼ cup of milk
  • ¼ green bell pepper strips
  • ¼ red bell pepper strips
  • 2 tbsp butter
  • On or two fresh basil leaves chiffonade (optional)
  • 3 thin slices dried roma tomato (optional)
  • 2 tbsp Cottonmouth
  • Salt
Instructions
Construction
  1. In your heated pan cook bacon to just before crispy.
  2. Coat shrimp with Cottonmouth or what you have in the way of cajun seasoning.
  3. Start pasta water on high to boil with some salt and olive oil added. About 2 tbsp of salt per quart water.
  4. Drop in the mushrooms and garlic. Push around until tender.
  5. When water boils drop in ½ bag of pasta or whole bag if ya want.
  6. Set timer for 8 minutes. The will pasta will be al dente.
  7. When pasta has been going for 4 minutes drop the shrimp in with mushroom at start pushing it around.
  8. When shrimp are just before cooked (about 2 minutes) the pasta is about ready.
  9. Carefully pour in ¼ cup of the pasta water in the pan. A ladle will work.
  10. At 8 minutes drain pasta.
  11. Add ¼ cup milk to pan and parmigiano. The parm will likely clump just break up best you can. They are like golden nuggets within the dish 😉
  12. Add your bell pepper strips.
  13. Turn up heat a little and drop pasta in pan.
  14. Push around until the pasta has soaked up most the liquid.
  15. Turn off heat and let sit for about 10 minutes.
  16. Plate some pasta, sprinkle some parm, and dash some basil over the top.
  17. Have fun with it. After people try it they’ll be treating you like you won the lotto...
About The Recipes:
  • Made for product testing
  • Most requested site feature
  • Speed and cost matter
  • We eat our own dog food
  • Ideas for our products
  • Shawn gots hungry
Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe and are made on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much and translated voice to text. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. Thanks - Shawn