Creamy Shrimp and Mushroom Pasta

I found this recipe on Pinterest and it was delicious! This is from a collection of recipes on Juliasalbum.com. Here is the link to the original post. I plan to check out her website soon and try more of her recipes!

• 2 tablespoons olive oil
• 1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined (I used a 12 oz. bag of frozen cooked shrimp and pulled the tails off)
• 3 garlic cloves (I used 3 teaspoons jarred minced garlic)
• dried basil
• crushed red pepper flakes
• paprika
• 8 oz mushrooms, thinly sliced
• 1 cup half and half (I think whole milk will work too)
• 1/2 cup Parmesan cheese, shredded
• 3/4 cup Mozzarella cheese, shredded
• cooked pasta water
• 8 oz fettuccine pasta (she suggests that gluten free pasta is delicious too) 

Heat a large skillet until hot--add 2 tablespoons olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of the cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little under cooked-it’s okay because you will continue cooking it in the sauce.

To the same skillet add the sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the the cheese. Bring to a boil, then reduce to a simmer. Cook, constantly stirring, until all the cheese melts. Cover with a lid and remove from heat.

Cook pasta according to package instructions. Reserve some of the pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushroom cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

If the cream sauce is too thick and you want it creamier, add some pasta water in small amounts until you reach the desired consistency.

Southern Milk Gravy

• 1 1/2 tablespoons all purpose flour
• 1 1/2 tablespoons vegetable oil (or butter, bacon grease)
• 1 cup milk
• 1/2 teaspoon salt
• generous pinch of black pepper

In a skillet, combine flour and oil. Over medium heat, stir for about 2 minutes until mixture is a very light tan color. Add milk and stir flour mixture to combine. Add salt and pepper. Stir constantly until mixture comes to a boil. Boil for 2 minutes or until gravy is as thick as you prefer. Makes 1 cup.

Cook's notes: Once your gravy is cooking, there is not a good way to make it thicker but if you need it thinner add a little more milk. 

You can add cooked, drained sausage to this to make a sausage gravy.

Roasted Green Beans & Mushrooms

• 2 cups green beans, fresh or frozen (I used frozen)
• 2 cups sliced mushrooms (I used less)
• 1/4 cup olive oil
• 2 teaspoons garlic (I used garlic powder)
• salt & pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Combine all ingredients in a bowl, coating vegetables well with the oil. Pour vegetables in a single layer into baking sheet. Bake for ? minutes, until mushrooms are browned and green beans are crisp-tender.

** I found this recipe on Pinterest but the link did not go back to a post so I don't know who to credit for this recipe.

Baked Chicken Fajitas

• 1 pound boneless, skinless chicken breasts (about 2-3 breasts)
• 1 medium onion, sliced
• 1 green bell pepper, seeded and sliced (or 1/2 red & 1/2 green)
• 1 can Ro-Tel
• 2 tablespoons vegetable oil
• 1 package taco seasoning

Slice chicken breasts into strips. Place all ingredients in a greased 13x9 inch casserole dish. Stir until all the ingredients are coated in oil and seasoning. Bake at 400 degrees for 20-25 minutes, until chicken is cooked and vegetables are soft. Serve on warmed flour tortillas with choice of toppings.

Inspirational recipe here.