Sunday, July 31, 2011

Pasta with Shrimp in a Creamy Dill Sauce

Because I've been keeping you in the dark about our meal plan for the past couple weeks I thought I'd share my newest creation with you. So So So Good! This one deserves an extra yum! Unfortunately for you though I don't cook with exact measurements. I found the original recipe somewhere and adapted it to the ingredients I had on hand. The original called for buttermilk and yogurt in addition to the sour cream.

But here it goes...
Thaw your shrimp.
(I always buy the cooked shrimp rings instead of buying the bags of shrimp as you can get them for a better price)
Cook your pasta.
Grate some zucchini (I had some frozen so I just thawed it)
Toss almost an entire med size sour cream container in a frying pan, along with some oil. And some milk to water it down a bit to a saucy consistency.
Add a good amount of dill, some basil, salt and pepper, and I added some chili pepper as well (awesome with dill!)
And add the shrimp as well. Heat on med until hot. (The shrimp ring shrimp is pre-cooked)

That's it! Now pour some of that delish sauce on your pasta and your good to go!

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