I bought frozen shrimp for the first time recently!
Growing up, I always really loved shrimp. However, it was (and still is!) a rare occasion when we had it. I have really been in a seafood mood lately, and so have bought some recently at reasonable prices.
8 ounces (dry weight) rotini pasta
12 ounces cooked shrimp (I used frozen medium shrimp, peeled and deveined, with tails)
1 to 1 1/2 cup/s sliced mushrooms*
Juice from 1/2 lemon
2 tablespoons olive oil
1 tablespoon butter
salt and pepper, to taste
approximately 2 teaspoons chopped dried oregano
approximately 2 teaspoons chopped dried parsley (I’m sure fresh would be fine if you have it!)
3 cloves garlic, chopped
1/2 onion, chopped
1/2 cup Lite Italian Dressing
1. Cook pasta according to package directions and drain.
2. While pasta is cooking, combine all other ingredients in an extra large skillet. Cook until mushrooms and onions are tender. Add hot pasta and season with salt and pepper to taste. Add water, if mixture has dried while cooking.
Yes, this is really easy!!
*This is an example of me using my mushrooms I froze when they were on sale! You can’t even tell they were frozen! A lot of recipes I saw called for chopped red bell pepper. I thought that looked really good in place of the mushrooms, too, but I didn’t have any.
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