Pigtail Pasta Shrimped
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Pigtail Pasta Shrimped
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.
Print 🖨️
Nut-n-Bolts 🔩
Hardware
- 12 ounce rotini (using half) or spiral
- 1/4 cup parmigiano
- 1/2 lb bacon ¼ inch pieces (using half the slab)
- 1 lb shrimp peeled deveined
- 1 cup mushrooms sliced
- 3 tsp garlic ='s 3 cloves smashed and rough chopped
- ¼ cup milk
- 2 oz bell pepper strips
- 2 oz red bell strips
- 2 tbs butter
- 2 tsp basil fresh chiffonade (optional)
- 2 oz tomato roma thin slices dried (optional)
- 2 tbsp Cottonmouth
- 1 tsp salt to taste
The Build 🏗️
Construction
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In your heated pan cook bacon to just before crispy.
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Coat shrimp with Cottonmouth or what you have in the way of cajun seasoning.
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Start pasta water on high to boil with some salt and olive oil added. About 2 tbsp of salt per quart water.
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Drop in the mushrooms and garlic. Push around until tender.
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When water boils drop in ½ bag of pasta or whole bag if ya want.
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Set timer for 8 minutes. The will pasta will be al dente.
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When pasta has been going for 4 minutes drop the shrimp in with mushroom at start pushing it around.
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When shrimp are just before cooked (about 2 minutes) the pasta is about ready.
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Carefully pour in ¼ cup of the pasta water in the pan. A ladle will work.
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At 8 minutes drain pasta.
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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 😉
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Add your bell pepper strips.
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Turn up heat a little and drop pasta in pan.
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Push around until the pasta has soaked up most the liquid.
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Turn off heat and let sit for about 10 minutes.
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Plate some pasta, sprinkle some parm, and dash some basil over the top.
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Have fun with it. After people try it they’ll be treating you like you won the lotto...
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. 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. Well, in general I can’t spell worth a crap. Thanks – Shawn
Nutrition Facts
Pigtail Pasta Shrimped
Amount Per Serving (355 g)
Calories 1557
Calories from Fat 594
% Daily Value*
Total Fat 66g
102%
Saturated Fat 25g
125%
Cholesterol 688mg
229%
Sodium 4022mg
168%
Potassium 1257mg
36%
Total Carbohydrates 141g
47%
Dietary Fiber 8g
32%
Sugars 10g
Protein 91g
182%
Vitamin A
68%
Vitamin C
106.6%
Calcium
57.3%
Iron
48.7%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments on "Pigtail Pasta Shrimped"
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IMO 10 buddy! Seriously, dried maters are a must!
Friday it’s on! 😉
So good! My father had 3 servings! lol