DO YOU FEEL LIKE COOKING TONIGHT...IT'S QUICK- I PROMISE!

Here is a favorite recipe of mine that the entire will love Shrimp with Angel Hair pasta in a cream sauce Fresh Shrimp (any size, deveined and peeled; I like to keep the tail on...looks pretty) Fresh or frozen sweet peas (4 oz) Chopped Onions (1/4 cup, medium chopped) Crushed Garlic (1 tbsp) Heavy Cream Chicken Broth Extra Virgin Olive Oil 1 Lemon Salt Pepper Old Bay Lemon Pepper Seasoning Fresh Parmigiano Reggiano Cheese Smoked Paprika (preferably sweet but regular will do) White wine of choice First, clean the shrimp pat dry and season in a bowl with the garlic, onions, old bay, lemon pepper, smoked sweet paprika Mix ingredients well with shrimp then transfer shrimp to a doubled Ziploc bag to marinate. Pour in the white wine (half cup)and seal the ziploc for a few hours to the next day in the fridge. Once its marinated and ready to cook get your salted water boiling for the angel hair pasta. Cook for 4-5 minutes or until al dente. Dump all the contents of the Ziploc bag into a heated pan with some extra virgin olive oil in it to coat the pan with and stir occasionally to make sure all the shrimp get cooked evenly. Add more white wine (don't forget to sip while you stir ;-) and a quarter cup of chicken broth. Toss in the peas and add some heavy cream, salt, pepper to taste and cover until shrimp turn opaque and pink. Once your pasta is done before dump you dump the water it's in, pour a little of the starch water in your shrimp pan (I don't know why exactly but all the chefs do it so why not. I believe the starchy water acts a binder for the sauce). Now drain the pasta fully and dump it in the shrimp mixture. Use a tong or large forks to turn the pasta into the mixture well. Grate lots of fresh parmigiano cheese and fresh or dried parsley or cilantro over as garnish. You can use whole grain pasta and the kids will never know...tastes the same as regular pasta. Pour another glass of the white wine with your meal and maybe add some garlic bread and you have an authentic looking Italian dish enough to last your house for 2 days worth of dinner. All done in 30 minutes from prep to plate! Bon Appetit! 
Pamela Watson…Everything I know if Fashion, Family and Food
DO YOU FEEL LIKE COOKING TONIGHT...IT'S QUICK- I PROMISE!

Here is a favorite recipe of mine that the entire will love Shrimp with Angel Hair pasta in a cream sauce Fresh Shrimp (any size, deveined and peeled; I like to keep the tail on...looks pretty) Fresh or frozen sweet peas (4 oz) Chopped Onions (1/4 cup, medium chopped) Crushed Garlic (1 tbsp) Heavy Cream Chicken Broth Extra Virgin Olive Oil 1 Lemon Salt Pepper Old Bay Lemon Pepper Seasoning Fresh Parmigiano Reggiano Cheese Smoked Paprika (preferably sweet but regular will do) White wine of choice First, clean the shrimp pat dry and season in a bowl with the garlic, onions, old bay, lemon pepper, smoked sweet paprika Mix ingredients well with shrimp then transfer shrimp to a doubled Ziploc bag to marinate. Pour in the white wine (half cup)and seal the ziploc for a few hours to the next day in the fridge. Once its marinated and ready to cook get your salted water boiling for the angel hair pasta. Cook for 4-5 minutes or until al dente. Dump all the contents of the Ziploc bag into a heated pan with some extra virgin olive oil in it to coat the pan with and stir occasionally to make sure all the shrimp get cooked evenly. Add more white wine (don't forget to sip while you stir ;-) and a quarter cup of chicken broth. Toss in the peas and add some heavy cream, salt, pepper to taste and cover until shrimp turn opaque and pink. Once your pasta is done before dump you dump the water it's in, pour a little of the starch water in your shrimp pan (I don't know why exactly but all the chefs do it so why not. I believe the starchy water acts a binder for the sauce). Now drain the pasta fully and dump it in the shrimp mixture. Use a tong or large forks to turn the pasta into the mixture well. Grate lots of fresh parmigiano cheese and fresh or dried parsley or cilantro over as garnish. You can use whole grain pasta and the kids will never know...tastes the same as regular pasta. Pour another glass of the white wine with your meal and maybe add some garlic bread and you have an authentic looking Italian dish enough to last your house for 2 days worth of dinner. All done in 30 minutes from prep to plate! Bon Appetit! 

Pamela Watson…Everything I know if Fashion, Family and Food