What’s Cooking in Gail’s Kitchen? The Daily Special: Gourmet Shrimp Conchiglie Pasta!
(Inspired by Other Bloggers)
Every once in awhile you have to pause and share the inspiration of fellow bloggers. Today is that day for me. My friend, Andrea, of http://oliveandpastel.wordpress.com/2015/06/24
posted a wonderful recipe for shrimp fettuccine recently. I used her recipe with the ingredients I had on hand in my pantry and created a different version of an old favorite. You can do the same with recipes you find on my blog. It’s really very simple, and the results are tastefully rewarding. Here’s my version.
GOURMET SHRIMP CONCHIGLIE PASTA
Conchiglie is an Italian word which translates to “seashells”, which describes the shape of this pasta. The gourmet part is the color wheel of flavors: spinach, tomato, squid ink, wheat.
1 cup Conchiglie Gourmet Pasta
1 pound shrimp, cooked, peeled, and tail shells removed
2 tablespoons olive oil
1/2 teaspoon Chesapeake Bay Style Seasoning
1/4 teaspoon dill
1/2 cup mushrooms, sliced
1 jar Bertolli Parmesan Alfredo sauce
In a deep skillet over medium heat, add olive oil and sauté shrimp in seasoning and dill. Remove from pan and brown mushrooms in pan drippings. Do not let pan go dry. If you need moisture, add a tablespoon of lemon juice or lime juice. (Water can be substituted.) Return shrimp to the mushrooms. Add Alfredo sauce and gently stir. Simmer while the pasta is cooking. Meanwhile, cook Conchiglie according to package directions. Drain well and add to the sauce. Mix completely. Simmer 5 minutes longer and then serve. Garnish with shaved Parmesan cheese.