Do you remember back in September when I made Shrimp Linguine? Back then I called it Seafood Linguine with a Mushroom and Garlic Cream sauce. This time, I was so much better.
Ok... I will divulge something a bit more personal than I usually do on my bloggie... The reason why I haven't been blogging lately is because I haven't been feeling myself. I think getting back in to it... and by IT... I mean cooking... I've actually started to feel "normal"... or close to normal again... Anyways, that's enough of the mushy stuff...
And on with the good stuff:
Tip#1: I used Shrimp (20-25 a pound) this time--totally so much more yummier (such bad english!)
Tip #2: Use Crimini Mushrooms in this one... they hold up well and taste good
Tip #3/Note: I'm still trying to figure out what vegetable would go good in this pasta... (Please ignore the fact that I used frozen peas and carrots in this one.)
Tip #4: Use the full amount of prescribed garlic
Tip #5: Be generous with the garlic & herb spread
Done!
Oh wait!!! I almost forgot... Please note: In the background, it's a glass of Organics Orange Blueberry Italian Soda--oh yes! do it! and tell me bout it later. :o)
3 comments:
Looks good! I like the larger shrimp rather than the little cocktail size because they're heartier. As far as veggies, beyond the mushrooms, you could do a few different things. What came to mind for me were veggies that don't have a strong flavor of their own but can blend well with the sauce...perhaps something such as sliced water crest if you want crunch, boiled & salted edimame would give more color, sliced and chopped eggplant or zucchini roasted with EVOO, or even asparagus. It'd be cool if you could add to the post with your complete recipe rather than just the tips so we know what went into the sauce and other parts of the dish. Cheers!
Thanks Bradley! Good points... I like the idea of edamame or... mmm.. I do like asparagus!! The other day I was at the supermarket and I shoulda picked up that white asparagus... my first instinct is always--what am I gonna do with it?!
I use asparagus a lot...mostly grilled or steamed. The only bad thing is that it can be pricey for a vegetable.
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