Maybe the heading should say “Who’s Cookin’ in the Parsonage?” I had a guest of sorts stirring up yumminess in my kitchen this weekend! My husband is not a cook…at least that’s what I used to believe! However, he surprised me by stepping into the kitchen to make me a meal! I celebrated a birthday this weekend, and, being the sweet husband he is, he wanted to do something better than just take me to dinner.
Here’s the recipe:
Creamy Linguine with Shrimp
6 oz. linguine
1 Tbl butter
1/4 lb fresh mushrooms, sliced
2 Tbl butter
2-3 cloves garlic, minced
3 oz cream cheese, softened (low fat is fine)
We added (he needed a little help here ) about 1/3-1/2 C fat free half and half
2 T fresh parsley, minced
3/4 tsp dried basil
salt, to taste
1/4 tsp fresh ground pepper
1/2 C chicken broth, boiling
1/2 lb cooked shrimp
1/4 C Parmesan cheese, grated
Boil linguini in lightly salted water. Meanwhile:
Make sauce – Heat 1 Tbl butter in skillet over med. heat. Add mushrooms. Saute until tender. Remove from pan. Heat the 2 Tbl butter in skillet. Add the minced garlic, then stir in the cream cheese. Stir and allow cheese to break down, then slowly add half and half. Add parsley and basil. Let simmer 5 minutes.
Add boiling chicken broth til sauce is smooth. Add shrimp and mushrooms and heat through, only about 2 minutes.
Toss cooked pasta with sauce, sprinkle with Parmesan cheese and serve.
Note: Using pre-cleaned, pre-cooked shrimp makes this dinner even easier.
Pretty impressive, huh? I think so! Not only did this look good, it tasted good too!!!! I’m going to have to rethink who’s cooking in the parsonage from now on! His secret is out! Come to think of it, working in the kitchen together isn’t a bad idea either!
What and who has been cooking in your kitchen?
From my parsonage table,