Name: Shrimp and Chicken Egg Rolls
Cuisine: Chinese
Ingredients: 1 lb ground chicken; 1/2 lb peeled and de-veined shrimp and chopped in to small pieces; 12 oz Cole Slaw mix; 8 oz mixed mushrooms (any type you like); 1 tsp freshly grated ginger; 3 cloves minced garlic; 1-2 Tbsp Soy Sauce; 1 Tbsp Oyster sauce; 1 Tbsp Sesame oil; 1-2 tsp Sriracha (that red sauce with the rooster on the bottle); 1 tsp ground ginger; 1 tsp Chinese 5 Spice; 16 oz pkg egg roll wrappers; 1 egg, beaten (add 1 Tbsp water); 1 Tbsp corn starch; Kosher salt; Freshly ground black pepper; 2 Tbsp high temp oil (peanut oil, avocado oil); Peanut oil for frying - enough to submerge the egg rolls

Chicken/ Chinese/ Seafood

Shrimp and Chicken Egg Rolls

On the menu tonight – Shrimp and Chicken Egg Rolls!

If you like egg rolls, you are going to love this recipe. It takes a little bit of work to cook, assemble and then fry, but the final product is worth it.

I took a short cut by using cole slaw mix rather than chopping the cabbage and carrots. Also, the 12 oz cole slaw mix is the perfect size for this recipe.

We usually get Chinese food at least once a month, but it has gotten kind of pricey. I decided I would try to make some of my favorites. This was a BIG success! Below is a picture of the filling just before I removed from the heat.

The next time you are in the mood for egg rolls, I hope that you’ll try this recipe!

Print Recipe

Shrimp and Chicken Egg Rolls

(1 votes, average: 5.00 out of 5)

Shrimp and Chicken Egg Rolls

Ingredients

1 lb ground chicken
1/2 lb peeled and de-veined shrimp and chopped in to small pieces
12 oz Cole Slaw mix
8 oz mixed mushrooms (any type you like)
1 tsp freshly grated ginger
3 cloves minced garlic
1-2 Tbsp Soy Sauce
1 Tbsp Oyster sauce
1 Tbsp Sesame oil
1-2 tsp Sriracha (that red sauce with the rooster on the bottle)
1 tsp ground ginger
1 tsp Chinese 5 Spice
16 oz pkg egg roll wrappers
1 egg, beaten (add 1 Tbsp water)
1 Tbsp corn starch
Kosher salt
Freshly ground black pepper
2 Tbsp high temp oil (peanut oil, avocado oil)
Peanut oil for frying - enough to submerge the egg rolls

Instructions

Marinade the chicken and shrimp in a bowl with the soy sauce and oyster sauce

In a small bowl, mix the corn starch with 1-2 Tbsp water to make a slurry

Add the cornstarch slurry to the chicken and shrimp, mix to combine

Let sit 10-15 minutes

Pre-heat a large skillet over medium heat

Add 2 Tbsp oil to the pan along with the ground chicken

After 2-3 minutes, add the chopped shrimp

Add the minced garlic and freshly grated ginger

Season with 5 spice, salt and pepper

Once the mixture is 3/4 cooked, remove from heat and put mixture in a large mixing bowl to cool

Return the skillet to the heat and add a little more cooking oil

Add the mushrooms to the pan

After 2-3 minutes, add the cole slaw mixture

Add the sesame oil

As the cabbage starts to wilt down, season with a little 5 spice, ground ginger, salt, and pepper

Don't cook it all the way down, you want some crunch to the veggies

Remove from heat and drain any excess liquid - you want a dry filling

Add the veggies to the chicken and shrimp mixture

Add the Sriracha and mix to combine

Taste and adjust the seasoning

Pre-heat your cooking oil to 325 degrees

As the oil heats, you can start making the egg rolls

Put down an egg roll wrapper with one of the corners pointing at you

Use a soup spoon to meter out 1-2 spoonfuls of mixture on to the wrapper - Do Not Over-fill.

Brush some egg wash on the top edges of the egg roll wrapper

Fold the bottom corner over the mixture, then fold over each of the sides

Try to tighten up the mixture in the wrapper - you want it as tight as you can, but try not to damage the wrapper

Fold over the last corner and roll it so the mixture is evenly distributed and the egg roll is nice and tight

Place on a cookie sheet and continue to prep the rest of the egg rolls

At this point, you could freeze some of the egg rolls for another time

Place a few egg rolls in the pan or fryer and cook until golden brown - you will likely have to turn them over to make sure both sides are cooked evenly

Notes

You can add or change the filling to make just about any kind of egg roll. Ground pork and shrimp is a great combination. Try a fusion egg roll and make a cheeseburger or a Philly Cheese Steak roll... the possibilities are endless.

September 18, 2025 By Patrick Dulmage

Seafood/ Vegetarian

Sweet and Sour Glazed Shrimp over Basmati Rice

On the menu tonight Sweet and Sour Glazed Shrimp over Basmati Rice!

Whenever I order Chinese food, I’m a sucker for sweet and sour anything! We had had some shrimp in the freezer and I thought I’d make some sweet and sour shrimp. Since shrimp cooks really quickly, this was a really quick meal to make. What made it even easier was using microwave rice – it cooks in 90 seconds!

The next time you are thinking about ordering from your favorite Chinese delivery place, consider making my Sweet & Sour Glazed Shrimp over Basmati Rice!

Print Recipe

Sweet and Sour Glazed Shrimp over Basmati Rice

(No Ratings Yet)

Sweet and Sour Glazed Shrimp over Basmati Rice

Ingredients

1/4 cup sweet and sour chili sauce
1/4 cup ketchup
2 tsp soy sauce
1/4 tsp crushed red pepper flakes
1 1/4 - 1 1/2 lb shrimp, peeled and de-veined
1 Tbsp oil, peanut or any high temp neutral oil
Kosher salt and freshly ground pepper to taste
2-3 scallions finely chopped, keep the white and green parts separate
1-2 garlic cloves, minced or finely chopped
1 tsp grated fresh ginger (ginger in the tube is an OK substitute. found in the refrigerated produce section)
3 Tbsp rice wine vinegar
Cooked rice, for serving (as a shortcut, I'll use the microwave rice. it cooks in 90 seconds, pretty hard to go wrong with that!)

Instructions

Pre-heat a large cast iron pan over med-high heat

Add the oil

Season the shrimp with Kosher salt and freshly ground black pepper

add the seasoned shrimp to the pan, cook about 90 seconds on each side and then transfer them to a plate and set aside

Add the white part of the scallions, the garlic, and the ginger.

Cook for about a minute, then add the rice wine vinegar

Scrape up any bits stuck to the pan, then add the sweet & sour sauce, ketchup, soy sauce, and red pepper flakes

Stir to combine, then add the shrimp back along with the green parts of the scallions

Once the shrimp are glazed, remove from the heat and serve over the cooked rice

April 13, 2025 By Patrick Dulmage

Italian/ Seafood

Lemon Water Angel Hair Pasta with Shrimp

On the menu tonight, Lemon Water Angel Hair Pasta with Shrimp!

This dish was inspired from watching a show about master pasta makers in Italy. Michelin star chef Peppe Guida, showed a really simple dish that he wanted to impart as much lemon as he could in to the recipe. One of the ways he got the dish so lemony was to add lemon juice to the water. Brilliant! It looked so good, I wanted to try to make it. There aren’t a lot of ingredients and none of them are hard to find, at least the way I made it. Chef Guida’s recipe included the leaves from the lemon tree… those may be pretty hard to find. 🙂

The key to making this is have all your ingredients prepped and ready to go before you get started. Once you get started cooking, the dish comes together pretty quickly.

Mrs LOVES lemony food, so I couldn’t wait to get her feedback on the finished product. I have never used so much lemon in any dish I’ve made. She took one bite and LOVED it! When I tasted it, my reaction was the same. I hope that you’ll try my version of Lemon Water Spaghetti with Shrimp.

Print Recipe

Lemon Water Angel Hair Pasta with Shrimp

(1 votes, average: 5.00 out of 5)

Lemon Water Angel Hair Pasta with Shrimp

Ingredients

1 lb Angel Hair Pasta
10 - 16oz peeled, de-veined shrimp (I took the tails off too)
3 Lemons, zested and juiced
1/2 shallot, finely diced
4 cloves garlic, minced
1/2 cup white wine
1/2 cup fresh parsley, finely chopped (you could use dry, but you'll be happier with fresh)
4 Tbsp butter
3-4 oz Parmesan cheese, freshly grated
1/2 - 1 tsp red pepper flakes (optional)
3 Tbsp olive oil
Kosher salt and pepper to taste

Instructions

Prep all your ingredients first!

Wash your lemons, zest them, then juice them (Reserve lemon halves for the pasta water)

Bring a pot of water to a boil

While the water is warming up, pre-heat a large pan over med-high

Add the olive oil to the pan

Add the butter and shallots to the pan, cook until translucent (if using red pepper flakes, add that too)

Once the water comes to a boil, add two or three lemon halves along with a generous amount of salt and half of the lemon juice along with the pasta

Add the wine to the pan, cook to reduce by about half

Add the shrimp to the pan (make sure the shrimp are laying on their side and none are overlapping each other), season with salt and pepper. Cook about three minutes

Reserve about a cup of the pasta water, then drain the spaghetti once it is al dente

Add the pasta to the pan along with the grated Parmesan cheese, lemon zest, and half of the chopped parsley. Stir to combine

Cut the heat and add the minced garlic along with some of the reserved pasta water. Stir to combine

Serve and garnish the plates with more of the chopped parsley

Notes

You could also add basil to the dish. Scallops would be a delicious variation instead of shrimp.

November 27, 2024 By Patrick Dulmage

Seafood

Greek-Style Spinach Rice with Shrimp and Dill

On the menu tonight – Greek-Style Spinach Rice with Shrimp and Dill!

Mrs wanted a Mediterranean style dish tonight and this is what I came up with. There weren’t too many ingredients involved and it came together really quickly! The recipe I’m posting calls for the rice to be cooked in the pot. I took a short-cut and used a package of microwave rice – it turned out fantastic.

Even with the prep work, I don’t think it took 30 minutes to put this meal together. I loved how light it was!

If you are looking for something a little lighter and quick, I hope that you will make this dish and let me know what you think.

Print Recipe

Greek-Style Spinach Rice with Shrimp and Dill

(1 votes, average: 4.00 out of 5)

Greek-Style Spinach Rice with Shrimp and Dill

Ingredients

2 Tbsp butter
10 oz fresh baby spinach
2 Tbsp extra-virgin olive oil
2 medium shallots, cut in half length-wise and thinly sliced
Kosher salt and freshly ground pepper to taste
1 1/2cups long grain white rice, rinsed and drained
1 lb large shrimp, peeled (tails pulled), de-veined, and patted dry
1 cup fresh dill, lightly chopped
1 tsp lemon zest
3 Tbsp fresh lemon juice
6-8 oz Feta cheese

Instructions

Pre-heat a large skillet over med-high heat

Add the butter, then add the spinach

Cook a minute or two until the spinach is bright green and a little wilted. Transfer the spinach and any liquid to a bowl and set aside.

Add the olive oil and another pat of butter, then add the shallots and a little salt and freshly ground pepper.

Cook the shallots until translucent, about two minutes.

Add the rice to the pan and let it toast about two minutes, then add the water (2 1/2 cups), along with 1/2 tsp salt and 1/2 tsp freshly ground pepper, stir to combine.

**Note - if you are going to use the microwave rice shortcut, just add the cooked rice to the pan with the shallots.

Bring the rice to a boil and then reduce the heat to low.

Cook until the liquid has been absorbed, about 15-18 minutes

Season the shrimp with salt and pepper

When the rice is done, remove from the heat.

Quickly add the shrimp to the pan, cover the pan/pot and let stand for 10-15 minutes.

Use a fork to fluff the rice and mix everything together, re-cover and let stand for another 5 minutes or so.

Add the spinach, any liquid in the bowl, the dill, and the lemon juice.

Fold everything together, taste and adjust seasonings as needed.

Drizzle with a little olive oil and crumble some feta cheese on top, then serve.

October 13, 2024 By Patrick Dulmage

Seafood

Scallops Provencal over Pasta

On the menu tonight – Scallops Provencal over Pasta!

After having made seared scallops countless times, I wanted to do something a little different. I had plenty of white wine butter sauce left over from a recent dish and thought it would go perfectly with scallops and pasta. It DID!

For the pasta, I used buccatini. It was good, but it wasn’t the right noodle for this application. Somewhere, someone said that every pasta has a purpose. They were RIGHT! This dish, in my humble opinion, requires a more delicate pasta. Angel hair pasta or vermicelli would have been better choices and I’ll use one of those the next time I make this dish.

Similar to seared scallops, this dish goes together pretty quickly. The extra time is going to be spent making the sauce and making the pasta.

Despite my pasta choice, this dish STILL turned out really well. I hope you’ll make your own version and let me know how it goes!

Print Recipe

Scallops Provencal over Pasta

(No Ratings Yet)

By Patrick Dulmage – Serves: 4

Scallops Provencal over Pasta

Ingredients

1 lb Scallops, bay or sea
1 cup All-purpose flour, for dredging
Kosher salt
Freshly ground black pepper
4 tablespoons butter, 1/2 stick
2-3 garlic cloves, minced
1 shallot, finely chopped
1/4 cup flat-leaf parsley, chopped
1/3 cup dry white wine
1 lemon, zested and juiced
1 lb pasta, angel hair or vermicelli

Instructions

Bring a large pot of water to a boil

If you haven't already, pat the scallops dry. If they are wet, you won't get a good sear.

In a 13x9 baking dish or a pie tin, put in the flour and season it with salt and pepper. Mix to combine.

Put the scallops in the flour and thoroughly coat. I put the scallops in a colander or strainer and shake off the excess flour. You just want a light coating of flour.

In a large pan, over high heat, put enough butter to coat the entire pan, but not so much the scallops would be swimming in butter.

Place the scallops in the pan one at a time, starting at the 12 o'clock position and going clockwise until you've added all the scallops. Leave at least a half inch between the scallops and feel free to put some in the center as well - just keep track of the order you put them in the pan because you only need to sear them about 90 seconds each side before they are done.

After all the scallops are in the pan, I'll wait about another minute and I start flipping them in the order I put them in the pan.

They should have a nice light brown sear.

Cook them on the other side for a minute to 90 seconds and then remove them.

Lower the heat to medium, if you haven't already, add the rest of the butter, shallots, garlic, and parsley, saute for 2-3 minutes, then add the wine.

Scrape the brown bits from the bottom of the pan.

Drop the pasta in the boiling water and cook to pkg directions.

When the pasta is done, reserve a cup of the cooking liquid and then drain the pasta.

I add the pasta to the butter and wine sauce, and add the lemon zest and juice, mixing to coat all of the pasta with the lovely sauce. If you need some additional sauce or what you have isn't thick enough, you can add some of that reserved pasta water.

Plate some of the pasta and add scallops on top, then sprinkle a little of the chopped parsley. I'll also usually have some lemon wedges in case anyone wants extra lemon to sprinkle on top.

May 18, 2023 By Patrick Dulmage

Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

Print Recipe

Lobster Mac and Cheese

(No Ratings Yet)

By Patrick Dulmage – Serves: 8-10

Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
1 quart whole milk
1 stick butter, divided
4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
2 cups sharp cheddar, grated
1/2 - 1 1/2 lbs lobster meat, cooked
1/2 cup flour
1/2-1 tsp ground nutmeg
1 - 1 1/2 cups Panko bread crumbs
1/2 tsp freshly ground pepper
Kosher salt to taste

Instructions

Pre-heat the oven to 350 degrees

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

Heat the milk in a small pot over low heat - don't let it burn

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

Add in the grated cheese and continue stirring

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

Season with nutmeg, salt and pepper

Top with the toasted Panko

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

Once finished, pull from the oven and let rest at least 5 minutes

July 31, 2022 By patrickdulmage

Seafood/ Side Dishes/ Vegetarian

Shrimp Fried Rice

On the menu tonight – Shrimp Fried Rice!

I love fried rice and this version is SO easy to make. While I know how to make rice, I like to take a shortcut when I make fried rice. Whenever we order Chinese food, we never eat all the rice. You can only have plain rice as a side with so many things. SO, what to do? Fried Rice!

Fried Rice… you can go vegetarian – garlic, peas, carrots, and green onion. OR Pescatarian – same as vegetarian and add shrimp. OR you can go Carnivore – same as vegetarian and add your choice of meat. My recommendation would be Spam. Yes – Spam. Spam and pineapple. Today, I went with shrimp for the protein.

When I say this dish comes together quickly, we’re talking about 15 minutes. I mentioned the Chinese food rice, the second shortcut is frozen peas and carrots. Frozen veggies are just as fresh as fresh – they have to be. The veggies are frozen right away after being picked and processed wherever they are grown. Just don’t let them sit in your freezer for 6 months and expect them to taste fresh. They are PERFECT for fried rice. The carrots are already diced way better than you or I are going to dice them and there’s no prep for the peas. So, for prep on this dish all I had to do was smash and finely chop the garlic, measure out the soy sauce, fish sauce, and sesame seed oil.

For the cook, just heat up a large skillet or even a roasting pan, sans the rack, and heat up the oil. Cook the scrambled eggs, remove and let cool. Then add in the shrimp and garlic, cook about 3 minutes. Don’t forget to flip the shrimp so the other side gets to cook. Then, add the peas and carrots, cook an additional 3-5 minutes. Add the rice, soy sauce, fish sauce, and sesame seed oil. Stir to combine and continue stirring to let the rice get a little crispy.

Serve immediately with a little chopped green onion on top. I hope the next time you are in the mood for Fried Rice, I hope you’ll try my Shrimp Fried Rice.

Print Recipe

Shrimp Fried Rice

(No Ratings Yet)
Loading...

By Patrick – Serves: 8-10

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Shrimp Fried Rice

Ingredients

1/4 - 1/2 lb shrimp - deveined

2- 3 cups cooked rice

12 oz pkg frozen peas and carrots

2-3 cloves garlic, minced or smashed and finely chopped

2 eggs, scrambled

2 Tbsp Soy Sauce

1 Tbsp Fish Sauce

1/4 tsp Sesame Seed Oil

1/4 - 1/2 tsp white pepper

1 Tbsp vegetable oil

Instructions

1

Pre-heat large cast iron skillet or roasting pan over medium-high heat (you want some room to groove on this one)

2

Add about 1/2 tsp oil to the pan

3

Add the scrambled eggs and cook to finished - but barely finished and remove from pan. The eggs will get cooked more with the rice later

4

Add the shrimp and garlic and cook about a minute and a half, then flip the shrimp to cook another minute and a half on the other side

5

Add the peas & carrots mix, the rice, fish sauce, soy sauce, and sesame oil, cook another 3-5 minutes

6

Add the white pepper and stir to combine

7

Continue stirring the mixture to let some of the rice get crispy bits

8

It should be ready now... serve immediately and garnish with the chopped green onion

Notes

This same recipe could be tweaked so many ways. As I mentioned the Spam Fried Rice. For that one, you'll want to add some pineapple and bell pepper.

June 26, 2022 By patrickdulmage

Seafood/ Soup

Tom Yum Soup with Shrimp

On the menu tonight – Tom Yum Soup with Shrimp! I went outside my comfort zone on this one. I don’t know how many times I’ve eaten out and had Tom Yum Soup and loved it. But, I have never made it – until now. First, I don’t eat a lot of soup. Second, since it’s a Thai soup, I was anticipating it to be difficult to make.

It was so easy to make this soup, and inexpensive too. The secret to this soup are two things, the Tom Yum paste, and the pre-made broth. I used a combination of seafood broth and vegetable broth to give it a little bit more depth in the flavoring. There aren’t a lot of ingredients, so quality really counts in the ingredients.

It only took about 30 minutes from start to finish to make this soup. You’ll never get take out that tastes as good as this soup in the short amount of time it takes to make. If you like Thai soup, or are adventurous to try Thai, please make this soup.

Some of the ingredients may not be regular pantry pulls. For your convenience, I’m including some links to some of the harder to find ingredients. Let me know how your version turns out!

Tom Yum Paste – https://amzn.to/3y6I5zu

Kaffir Lime Leaves – https://amzn.to/3OP7PGr

Fish Sauce – https://amzn.to/3y7048I

Print Recipe

Tom Yum Soup with Shrimp

(No Ratings Yet)
Loading...

Thai

By Patrick – Serves: 4

Prep Time: 5 minutes – Cooking Time: 25 minutes – Total Time: 30 minutes

Tom Yum Soup with Shrimp

Ingredients

1 liter seafood broth

1 liter vegetable broth

3 Tbsp Tom Yum paste

1 garlic clove, minced

1/4 cup lemongrass, minced (or from the tube)

3 kaffir lime leaves, torn

3 Tbsp fish sauce

3 Tbsp lime juice

1 cup coconut milk

1 pack (450 g) Thai rice noodles, cooked

20 - 25 shrimp

Garnish:

2 cups cilantro, chopped

2 tomatoes, diced

1/4 - 1/2 cup shitake mushrooms, cut to bite sized pieces

Instructions

1

Add the stock to a heavy pot over high heat

2

Add the Tom Yum paste, garlic, lemongrass, kaffir lime leaves - bring to a boil

3

Reduce heat to a simmer and cook for 10 minutes

4

Add the fish sauce, coconut milk, and lime juice, cook another two minutes

5

Divide the cooked noodles in each of the 4 bowls, ladle the broth over the noodles

6

Garnish with the cilantro, tomatoes, and mushrooms

May 1, 2022 By patrickdulmage

Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

Print Recipe

Shrimp Tetrazinni

(No Ratings Yet)

By Patrick Dulmage – Serves: 12

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Shrimp Tetrazinni

Ingredients

1 lb angel hair pasta / spaghetti
Kosher Salt and freshly ground black pepper
1 stick butter (8 Tbsp)
1 lb cremini mushrooms, sliced
4 cloves garlic, minced
1 shallot, finely chopped
¼ tsp red pepper flakes
2 tsp Chef Paul’s Fish seasoning
1 cup white wine
¼ cup flour
1 cup heavy cream
1 8 oz pkg cream cheese, cut into cubes
2 cups chicken/vegetable stock
Juice of 1 lemon
1 cup freshly grated Parmesan cheese
1 cup Monterey Jack cheese, grated
1 cup panko
1 lb peeled and deveined large shrimp, tails removed
¼ cup parsley, finely chopped

Instructions

Pre-heat oven to 350

Bring a pot of water to a boil

Cook pasta to al dente

In another large pot, pre-heat over medium heat

Add the butter and garlic, let cook a minute or two

Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper

Add the white wine and reduce by about half

Sprinkle in the flour and stir

Add the lemon juice and broth, continue to stir

Add the cream cheese, continue stirring until sauce thickens

Add the Monterey jack and half the Parmesan cheese

Taste and season with salt and pepper if needed

Add the cooked spaghetti, stir to combine

Add the spaghetti mixture to a 13x9 baking dish

In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp

Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top

Season with the other tsp of Chef Paul’s Fish Seasoning

In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine

Top the shrimp with the panko mixture

Bake for about 15 minutes until the shrimp are opaque

Let rest for 5-10 minutes before serving

January 16, 2022 By patrickdulmage

Seafood

Skillet Shrimp Alfredo with Roasted Red Peppers

On the menu tonight – Skillet Shrimp Alfredo with Roasted Red Peppers!

This sounds like a fancy dish, and it kind of is, but it is really easy to make AND it doesn’t take very long.

You could make this dish in about the same amount of time as it takes to order a pizza, but this tastes SO much better and it is way more impressive.

The list of ingredients to make this dish is pretty short. All you need are the noodles, shrimp, a jar of roasted red peppers ( that you probably have in your pantry), cream, garlic, butter, and the Parmesan cheese.

If you haven’t made this before, I hope you will make my version. Once you do, not only will you have a delicious dinner, you can take the method learned here and turn it into a bunch of other meals. For example, leave out the shrimp and red pepper and just make Fettuccini Alfredo. Add a little chicken (take a shortcut and add rotisserie chicken) and you have Chicken Alfredo. The options are limitless. Let me know how your version turns out.

Print Recipe

Skillet Shrimp Alfredo with Roasted Red Peppers

(No Ratings Yet)
Loading...

By Patrick Dulmage – Serves: 4

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 25 minutes

Skillet Shrimp Alfredo with Roasted Red Peppers

Ingredients

12 oz Fettuccini

3-4 Tbsp butter

1 lb Shrimp, deveined and tails removed

12 oz jar Roasted red peppers, cut into bite sized pieces

3-4 Garlic cloves, minced or finely chopped

2 cups heavy cream

1 1/2 cups Parmesan cheese, grated

Kosher salt

Instructions

1

Bring a large pot of water to a boil

2

Pre-heat a large skillet with straight sides over medium heat

3

Add pasta and salt to the boiling water - this is your only chance to season the pasta

4

Cook pasta to al dente, drain and set aside

5

Add butter to the skillet and cover the bottom of the pan

6

Add the red peppers and garlic and cook about two minutes

7

Add the cream and bring to a boil

8

Reduce the heat to a simmer

9

Add the shrimp and cook until they are cooked through, about 5 minutes

10

Your pasta should be done by now, add the drained pasta to the skillet

11

Add the Parmesan cheese and about a teaspoon of salt

12

Toss to coat all the pasta

13

Sprinkle with parsley and serve

October 10, 2021 By patrickdulmage

Older Posts