If using frozen shrimp, defrost over night in the fridge or under cold water
Put your water on to boil and remember! Salt the water
Once boiling add pasta and let cook, I'm using whole wheat so 11 minutes and good to go
Add it in
Set the time and bam!
Once shrimp is defrosted make sure to peel and devein if necessary.
All clean out in fridge until ready to use
Next are some pictures of the ingredients just to see. The flour 2 tablespoons
The 2 cups milk, i used fat free
The garlic peeled
Ok add the 2 tablespoons of butter to a pan on medium- high and once hot add garlic, cook 2 minutes
Add lemon zest
Cook another 2 minutes
Now add flour and mix it, this is going to make the sauce thick
Cook about 3-4 minutes to make sure the raw flour taste is out
Add milk and stir
Add the parmesan cheese in and stir
Like so and cheese will start to melt
At the same time I cooked the sauce, I got another pan on medium-high with some olive oil and started sautéing the mushrooms, about 2 min, add some salt and pepper cook another 5 minutes
Back to the sauce, add the cream cheese in and stir stir stir
The sauce will start to thicken after about 8-10 minutes, don't let it boil and adjust heat if you need too
Mushrooms about ready.
Add the shrimp and cook until shrimp is done
HEY, keep stirring as well!
Getting nice and thick
Add salt, pepper and garlic powder and stir some more
Shrimps done, remove from heat and set aside
Back to the sauce, add the chopped parsley
And then guess? Stir it in! Your sauce is done! Now you can mix the pasta, shrimp and sauce all together and serve or do what I do in the next steps....
Now in the same pan you cooked the shrimp, add a bit more olive oil
Add your serving of pasta heat about 30-60 seconds
Add the desired amount of shrimp and mushroom mix and stir
Add desired amount of sauce, I usually use a ladle and one or two is plenty... This helps control the amount of sauce you use
All mixed and ready to plate!
Add it on a plate and top with a bit more parsley if you want and enjoy! Thank you for stopping by, check out my other guides and Facebook, the love of culinary creations. Thanks!!!
Bonus: if you served individual sauce and have left overs, you can reheat the sauce, add 1/2-1 cup of beef stock, 2-3 tablespoons pepper and 1/4-1/2 cup of bleu cheese, stir and reduce on medium heat
For about 10-15 minutes, and you have a quick bleu cheese peppercorn sauce for some steaks.. Amount of bleu cheese and pepper depends on amount of sauce left. Enjoy!!!