Friday, May 6, 2011

Creamy deliciousness with a side of pasta

I've had a hankering for pasta with cream sauce for awhile now.  Tomato sauce, no matter how you jazz it up, just gets old after awhile.  I adapted this recipe from Epicurious by:

-- subbing in rigatoni for gnocchi
-- adding more garlic; 2 large cloves instead of just 1
-- subbing in half-and-half instead of cream, and adding a touch more
-- nixing the red pepper flakes & spinach
-- adding shrimp (add it raw to the heated cream/peas mixture), it'll cook up quickly

This was delicious and I highly recommend trying it!  The lemon juice and particularly, the zest, adds a nice freshness that you don't normally get from pasta dishes.  I also really and randomly like peas with pasta, so this was perfect.  I made this again last night but instead of shrimp, added diced eggplant.  So good we ate the leftovers too.  Portion-control is clearly not our forte. 

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