Shrimp Pasta Texas Butter Recipe
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Pigtail Shrimp Pasta

A kitchen sink dinner that turned out better than expected. It’s a cross of alfredo sauce and regular ole garlic butter sauce. You won't have much sauce when done because the pasta will soak it up. Keep reading
Usually, my choice of pasta is angel hair but what I had was Rotini (pigtail, spiral). Made for one had but it could probably feed two. The dried/smoked tomatoes are optional and are 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 degree oven. The dried tomatoes added an extra zing that you could also substitute with true sundried tomatoes. Just a small pot, large pan, and a plate yer good to go.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 1557kcal
Author Shawn

Ingredients

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

Instructions

Construction

  • In your heated pan cook bacon to just before crispy.
  • Coat shrimp with Cottonmouth or what you have in the way of cajun seasoning.
  • Start pasta water on high to boil with some salt and olive oil added. About 2 tbsp of salt per quart water.
  • Drop in the mushrooms and garlic. Push around until tender.
  • When water boils drop in ½ bag of pasta or whole bag if ya want.
  • Set timer for 8 minutes. The will pasta will be al dente.
  • When pasta has been going for 4 minutes drop the shrimp in with mushroom at start pushing it around.
  • When shrimp are just before cooked (about 2 minutes) the pasta is about ready.
  • Carefully pour in ¼ cup of the pasta water in the pan. A ladle will work.
  • At 8 minutes drain pasta.
  • 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 ;)
  • Add your bell pepper strips.
  • Turn up heat a little and drop pasta in pan.
  • Push around until the pasta has soaked up most the liquid.
  • Turn off heat and let sit for about 10 minutes.
  • Plate some pasta, sprinkle some parm, and dash some basil over the top.
  • Have fun with it. After people try it they’ll be treating you like you won the lotto...

Nutrition

Serving: 355g | Calories: 1557kcal | Carbohydrates: 141g | Protein: 91g | Fat: 66g | Saturated Fat: 25g | Cholesterol: 688mg | Sodium: 4022mg | Potassium: 1257mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3400IU | Vitamin C: 87.9mg | Calcium: 573mg | Iron: 8.8mg