Buttery Shrimp and Pasta in Cream Sauce

My daughter turned 4 this weekend. When I asked her what she wanted for her birthday dinner she said shrimp. That's kind of an odd request from a 4 year old but I didn't complain. I love shrimp. After looking at a few different recipes I found on pinterest, she decided that she wanted me to make this recipe for shrimp and pasta. She's got good taste! It was a great birthday dinner!

Printable Recipe

Buttery Shrimp and Pasta in Cream Sauce
12 oz. angel hair pasta, cooked and drained
2 Tbsp butter
2 lbs shrimp, peeled and deveined
1 Tbsp garlic, minced
3 cups half and half
1/2 cup fresh basil or 1 1/2 tsp dried basil
1/2 cup parmesan cheese
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes

In a large skillet, melt butter; add shrimp and garlic. Cook until shrimp is cooked through, about 4 minutes. Remove shrimp from skillet. Add half and half to skillet. Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently. Add basil, parmesan cheese, black pepper, red pepper flakes, and shrimp. Add pasta. Toss well.

Serves 6-8

Recipe adapted from Merely Marie

Past recipes:
One year ago: Chicken and Vegetable Stir Fry
Two years ago: Lemon Pepper Chicken

Recipe Index

I created a recipe index with all of my recipes categorized and alphabetized. Just click on the tab at the top of the page. I think this will make it a lot easier to find any recipe. This made me realize how many recipes I have collected over the years. I'm sure my recipe obsession isn't going to stop any time soon. I'm also working on a few other tabs with my favorite recipes. I hope this helps!

Citrus Pulled Pork Tacos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Citrus Pulled Pork Tacos

Creamy Bow Tie Pasta

I'm always looking for great side dish recipes. This pasta recipe was great.  I served this with Cabbage Rolls and my kids loved it so much. I am definitely going to make this one over and over.

Printable Recipe

Creamy Bow Tie Pasta
12 oz pkg bow tie pasta
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp flour
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp basil
1/8 tsp crushed red pepper flakes
1 cup milk
1 cup chicken broth
1/2 cup parmesan cheese
1/4 cup sour cream

Cook pasta according to directions on package. Drain and set aside. In a medium saucepan, melt butter. Stir in olive oil, flour, garlic, salt, basil, and crushed red pepper until blended. Gradually add milk and chicken broth. Bring to a boil. Reduce heat to medium and cook and stir for 2 minutes or until thickened. Remove from heat. Stir in parmesan cheese and sour cream. Toss with pasta.

Serves 8 as a side dish

Recipe adapted from Taste of Home

Past recipes:
One year ago: Meatball Soup
Two years ago: Stuffed Shells

Chicken with Cabbage and Potatoes

This meal comes together so quick. It's super easy, it's healthy, and it's packed with flavor. You could also try different variations using different vegetables.

Printable Recipe

Chicken with Cabbage and Potatoes
2 Tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts
1 cup carrots, sliced
1/2 cup onion, diced
2 cloves garlic, minced
4 cups potatoes, chopped
1/2 head cabbage, cut into 1" pieces
1/2 tsp thyme
1 1/2 cups chicken broth, divided
salt and pepper to taste

Heat oil in a large skillet. Season chicken with salt and pepper and place in the skillet. Cook for 5-6 minutes on each side until chicken is cooked through. Remove from skillet. Add carrots, onion, and garlic to the skillet. Cook 2-3 minutes until veggies are tender. Add potatoes and 1 cup chicken broth. Season with salt and pepper. Bring to a boil; cover and reduce heat. Cook for 10 minutes until potatoes start to get tender. Stir in cabbage, thyme, and remaining 1/2 cup chicken broth. Cover and cook for 10 minutes, until veggies are tender. Cut chicken into bite size pieces and return to skillet. Season with salt and pepper to taste. Heat through.

Serves 6-8

Past recipes:
One year ago: Sesame Shrimp Stir Fry
Two years ago: Chicken Tortellini Bake

Potato Pepperjack Soup

Printable Recipe

Potato Pepperjack Soup
2 Tbsp olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
4 cups chicken broth
4 cups potato, chopped
1/2 pkg bacon, cooked and crumbled
1/3 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 cup half & half
2 Tbsp butter
2 Tbsp flour
1 cup pepperjack cheese, shredded

Heat olive oil in a medium skillet. Add peppers, onion, garlic, and carrots. Saute until soft. Set aside.

Boil potatoes in water until tender; drain. Add broth and sauteed veggies. Stir in bacon, milk, salt, pepper, and thyme.

To prepare roux, melt butter in a saucepan. Stir in flour. Slowly add half & half and stir until it starts to bubble and thicken. Stir into soup along with cheese. If necessary, add milk to reach desired consistency.

Serves 6

Recipe adapted from The Sisters' Cafe

Past recipes:
One year ago: Chocolate Toffee Shortbread Bars
Two years ago: Strawberry Spinach Salad

Chocolate Blizzard Bars

These bars are very similar to the Avalanche Bars. I love easy desserts like this. It's super easy to make and oh so yummy!

Printable Recipe

Chocolate Blizzard Bars
12 oz chocolate chips (semisweet, bittersweet, or milk)
1/2 cup creamy or crunchy peanut butter
3 cups Rice Krispies cereal
2 cups mini marshmallows
1/2 cup chocolate chips or M&M's
garnish: mini marshmallows and additional M&M's

Lightly grease an 8x8 baking dish and set aside.

In a large, microwave-safe bowl, melt chocolate chips for one minute; stir. Continue to microwave at 30 second intervals until chocolate chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about 5 minutes. Add the rice cereal, marshmallows, and chocolate chips or M&M's. Fold together with a rubber spatula until mixed well.

Pour mixture into prepared pan. Press additional marshmallows and M&M's onto the top of the bars. Let the bars cool for 5-6 hours until they are firm. Cut into squares and serve.

*This recipe can be easily doubled and placed in a 9x13 baking dish.

Recipe source: Mel's Kitchen Cafe

Past recipes:
One year ago: Breakfast Tacos
Two years ago: Shish Kebobs

Green Chile Enchiladas

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Green Chile Enchiladas