Here’s a short one that was a solo dish for me (those cream ones always end up being a solo affair) – 12-26: Pasta with Creamy Shrimp. I envisioned it being more like an Alfredo sauce and less like herb-filled whipped cream with shrimp in it, but unfortunately the latter is what I got.
The description on this one is deceiving–it’s honest, yet vague. There is cream, shrimp, and horseradish–and it is easy to prepare. However, the “mouthwatering” and “delicious” descriptors were noticeably maladapt for me. ?
In the “Tips”, they suggest using sour cream instead of whipping cream & lemon–I suggest making that substitution. Whipping cream and lemon tastes exactly like that–which to me tastes kind of strange on pasta, but if that’s your bag, go for it.
Ingredients. I’m using frozen shrimp meat instead of whole shrimp–it achieves essentially the same purpose and I’m the only one eating this. I’m also using some horseradish sauce instead of the root. My herbs are some fresh parsley from the garden (a bit aged, but still edible).
Yet another picture of water in a pot put on the stove to boil for pasta.
Whipped the cream to soft-ish peaks…kinda.
Squeezed a already-zested lemon for some juice.
Added horseradish sauce, herbs, lemon juice, salt & pepper to the whipped cream.
Looks decent, but still kind of strange for pasta.
The pictures show what looks like fettuccini or linguine, but all I had was spaghetti.
Here’s my pasta with creamy shrimp. It was weird. I suggest trying it with sour cream and some spinach fettuccini–I think that would make it a better dish.
Grade: C
