[illiac]

Riverbend Shrimp and Pasta

Made this the other night...had not had it for awhle and had forgotten how good it was (not a fat free dinner).

20-25 Count peeled and de-veined shrimp (about 6 - 8 per person)

Your favorite pasta (we like linguine)

1/2 tablespoon frozen fresh basil

1 tablespoon finely minced garlic.

1 tablespoon frozen fresh lemon grass.

1 table spoon frozen fresh ginger root.

3 tablespoons creole seasoning (we like Emeril’s)

1/2 pound unsalted butter.

Get the water boiling for the pasta (don’t forget to salt the water). When the pasta is nearly done, melt the butter in a large pan. When the butter is melted, add all the spices - except for the creole seasoning and then all the shrimp. Sprinkle with the creole seasoning and cook the shrimp until it just turns pink.

Spoon the shrimp and sauce mixture over the pasta and enjoy!

Hint: the frozen spices can be bought in small, frozen tubes at the store. You keep them in the freezer and always have great spices.

[Coldwater Creek]

My post 14 is the perfect desert to go with your Shrimp and Pasta.

[heartwood]

What store do you use for the frozen spices?

[magslinger]

I have used frozen fresh ginger for years. Just peel the ginger when you bring it home, wrap tightly in plastic and freeze. When you need some, take it out, grate or slice what you need. Rewrap the rest and put back in the freezer.

Magslinger's Cure for Crummy Tummy

1 teaspoon grated frozen, fresh ginger,
1 cup boiling water
honey

Steep the ginger in boiling water for 5 minutes. Strain and sweeten with honey.