Before I get started, I have some exciting news! My niece Zoe has made it into the Top 7 in the Singing Star competition! To read more about it and hear her audition video go here. And then head here to vote for her! One contestant gets eliminated each day so make sure to go and vote everyday. It takes only a few seconds.
Alright, my family and I are big seafood fans. I grew up eating fresh seafood that my dad would catch while he was scuba diving (I once took a live lobster to school for show and tell). And this is a recipe we make almost every week. It’s super flavorful and has just the right amount of kick to it without burning off your taste buds.
Now before we get started I should warn you: this recipe requires either two people or some serious multi-tasking because you have to cook the pasta, sauce, and shrimp at the same time (if you’d like them all hot when you serve them). If you aren’t confident in your multi-tasking skills, I highly recommend enlisting some help. Though that could be a fun date for you and the hubby!
4 Tbs butter (use stick butter…spread will NOT work)
4 Tbs flour
3 c milk
1. In a small saucepan melt butter. Stir in flour until evenly combined, making a roux.
2. Slowly add the milk. Stir constantly (this is where an extra set of hands comes in…handy) until the mixture bubbles across the entire surface. Cooke and stir 1 minute more.
(I got the original recipe here)
2 Tbs butter
1 clove garlic pressed
1 lb medium shrimp (peeled and de-tailed)
1/8 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground thyme
1/8 tsp onion powder
1. Make the seasoning blend in a bowl.
2. Preheat a large skillet on medium heat. Melt butter in pan.
3. When butter is melted, stir in the pressed garlic. Immediately add the shrimp to the pan.
4. Cut the lime in half and squeeze each half over the shrimp. Sprinkle the seasoning blend over the shrimp. Toss.
5. Cook shrimp until pink and opaque (about 5 to 8 minutes).
1. Mix the shrimp and its drippings into the white sauce. Serve over penne pasta (that you also cook during this whole process).
It may seem like a lot of work to have to cook everything at the same time, especially since the sauce requires constant care, but seriously, it’s worth it. I’m not kidding when I say we eat this almost every week. It’s a family favorite. Hopefully it’ll be yours too!