It’s very interesting…

I made this dish for mom and dad one weekend and have finally gotten it down into a recipe form. I’m going to send it to the Town Talk for their holiday cookbook but it probably won’t get chosen because I don’t have a picture. So, if you make this dish in the next couple of days-send me a picture.

Amazing Shrimp Pasta
By Mandi Eastwood

This dish is easy to make, better for you and oh so delicious!

What you will need:
1 pound of shrimp, cleaned, de-veined and seasoned. Save the shells (and heads if you have them). Optional: Slice the shrimp down the middle long ways, this will make it match the pasta better.
1 small onion or half a medium onion
2 cloves of garlic (minced, as little or much as you prefer)
1 T. olive oil
Large skillet with lid

4 T. butter
8 t. flour
½ T. Tony’s or salt
1 (12 oz.) can of evaporated milk
2/3 cup of shrimp stock (boil the shells down with 1 ½ cups of water)
2 quart saucepan, thicker the better

1 lb. Pasta, any long pasta like spaghetti, fettuccine or angel hair. If you use a short pasta such as gemelli, penne or shells you should cut the shrimp up into small pieces to match the pasta.
Large pasta pot

What to do:
1. In the skillet cook the olive oil, onions, garlic and shrimp down until the onions are clear and the shrimp are firm and pink. Keep the skillet lidded as much as possible to retain moisture and flavor. Set aside.
2. In a small pot bring 1 ½ cups of water with shrimp shells (and heads) to a boil and simmer for 10 minutes. Strain thoroughly; this is your shrimp stock. Set aside.
3. In your saucepan, melt butter over medium heat. Sprinkle in flour and Tony’s and whisk to combine. Continue whisking and slowly add the evaporated milk and shrimp stock. Continue whisking off and on as it simmers and becomes a desirable consistency. Thick, but not gummy. If it does become too thick you can thin it with leftover stock or water.
4. Stir the shrimp in with the sauce and serve over fresh pasta. Enjoy!

Garnish options: chopped parsley, chopped chives/green onions, sautéed mushrooms or grated parmesan cheese

Makes 4 large servings.

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