Tuesday, June 24, 2008

Shrimp in Angel Hair Pasta

My friend, Lydia, keeps asking me when I'm going to put this recipe on the blog. It is a recipe that is elegant and yet so easy! A very fine dish for company that always yields compliments. So, Lydia, this one's for YOU!
What I serve with this varies. . . good accompaniments would be: sugar snap peas, fresh spinach salad and crusty sour dough bread and for dessert how about Lemonade Party Cake.

2 Eggs
1 Cup half-and-half
1 Cup plain yogurt
½ Cup grated swiss cheese
1/3 Cup crumbled feta cheese
1/3 Cup chopped parsley
1/4 Cup chopped fresh basil OR 1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1 pkg.(9 ozs) Uncooked FRESH angel hair pasta (dried does not work in this recipe)
1 jar (16 ozs) mild, thick and chunky salsa
1 lb small to medium shrimp, peeled and deveined
½ Cup grated monterey jack cheese
Butter a 12 x 8 inch pan. Combine eggs, half-and-half, yogurt, swiss cheese, feta cheese, parsley, basil and oregano in medium bowl; mix well. Spread ½ of the pasta on bottom of prepared pan. Cover with salsa. Add ½ of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle jack cheese over top. Bake in preheated 350 degree oven 30 min. or until bubbly. Let stand 10 min.
Note: The combination of yogurt, the variety of cheeses, and salsa does not sound good! But this is a fantastic recipe and a great combination of flavors. I’ve tried it with cooked white chicken and it is good, but not quite as good as the shrimp.

1 pkg Lemon cake mix (yellow cake mix works okay)
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
1 can (6 ozs) frozen lemonade concentrate, thawed (¾ cup)
¾ cup powdered sugar
1 tub lemon frosting or fluffy white frosting
Heat oven to 350 degrees. Grease bottom only of 13 x 9 can pan. Make cake mix as directed on package, using water, oil and eggs. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Mix lemonade concentrate and powdered sugar. Pierce cake every ½ inches or so with a long-tined fork. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours. Spread frosting over top of cake. Store cake, covered, in refrigerator.


Lin said...

WHAT TIME"S DINNER???This sounds scrumptious, Bren!!! LOVE LOVE LOVE the shrimp too!

freebird said...

I love your shrimp painting! The recipe sounds great but that's the trouble with a life diet change. All the cream and cheese (anything with a lot of fat) is pretty much gone from my diet now. I REALLY miss my Ritz Cracker Pie with it's topping of real, heavy whipped cream. Sigh.... but your shrimp looks nice and I don't have to diet on my artwork or viewing of it!

Lydia said...

Yummie, thanks Brenda. This dish will be on my menu for Sat. My parents are coming Sat. And I will be their driver to Knotts Berry Farm on Sunday, they are celebrating their 34th anniversay.
And for the dessert, it is a must. I love anything sweet with lemon flavor. My mouth is watering already. And to Freebird, fly out of your diet for this receipe it is well worth it. Yummmieee....