So, it’s been a while since my last post, huh? Yeah. Things have been a little hectic around here. So, unsurprisingly, Dan and I have been doing a whole lot of Chinese delivery-ing, and very little cooking. I made fried chicken last weekend for my friend Alex’s birthday in NY, but…all the pictures are on his camera, and he has yet to send them to me. (Get on it, Hsu!)
In other news, did you know that it’s Mob Week this week? I know everyone is super excited about the shark action going on at the Discovery Channel, but who wants to see sharks attacking a fish decoy when there are classic mobster movies on TV? And, guess what else premieres this week? The Jersey Shore, Season 4: Italy! The most famous guidos on the planet take over Florence! Coincidence? I think not.
With all the Italian madness on TV, I’m really craving a big bowl of pasta. Something creamy, in fact. Thankfully, I have about five pounds of dried spaghetti in the pantry from our last BJs run, as well as a tub of Savory Garlic Philadelphia Cooking Creme that comes with a Creamy Shrimp and Rice recipe that’s easily converted into a pasta dish. A little chopping, a little stirring, and thirty minutes later, Dan and I are happily slurping piping hot bowls of cheesy creamy shrimp spaghetti while we finish watching Scarface. Not exactly the kind of meal you’d expect to have on a warm summer night, but very delicious, and very satisfying.
- 1/2 box spaghetti
- 1/2 a red onion, diced
- 1/2 a red bell pepper, diced
- 1 lb shrimp, peeled and de-veined
- 1/4 cup milk (I didn’t have milk, so I used heavy cream. Very tasty!)
- 1 container Savory Garlic Philadelphia Cooking Creme
(1) Boil and drain spaghetti noodles, then set aside.
(2) In a large pot/skillet, heat olive oil on medium-high and add onions + peppers. Cook for about 4-5 minutes, until soft.
(3) Add cream and shrimp. Cook until the shrimp are pink and curled in on themselves.
(4) Mix in cooking cream. Cook until sauce is hot and melty.
(5) Add cooked pasta to the skillet. Toss until each noodle is well-coated with sauce.
(6) Serve hot, garnished with some green onions.