Impromptu Manly pasta
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 383.8
- Total Fat: 26.1 g
- Cholesterol: 43.2 mg
- Sodium: 573.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 4.3 g
- Protein: 11.9 g
View full nutritional breakdown of Impromptu Manly pasta calories by ingredient
Introduction
Made this at last minute with my boyfriend that will satisify his meat and my pasta cravings. Made this at last minute with my boyfriend that will satisify his meat and my pasta cravings.Number of Servings: 10
Ingredients
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Whole wheat spiral pasta
Jar of Pesto (any kind)
3 handfuls of thick bacon bits
deveined, peeled large-sized shrimp (take out the long brown stuff- that's their poop lol)
2 spoonfuls of minced garlic
1/3 jar of spaghetti/pasta tomato-based sauce
pint of heavy cream
minced dried onion
grated fresh parmesan
Sea salt or flavored salt (pasta)
3 squeezes of lemon juice
balsamic vinegarette salad dressing
Worchestshire sauce
Directions
Cook the whole wheat pasta according to box instructions. When the water boils, add in sea salt or flavored salt. I used garlic salt that was on hand.
While the pasta is cooking, take off the skin and devein the shrimp. Cut the shrimp into chunks.
In a small container, add balsamic vinegarette to cover the bottom of the bowl. Add 2 spoonfuls of garlic, thick bacon bits, and dried onion. Mix all ingredients in the vinegarette with a fork. Add the shrimp chunks inside and leave it until the pasta is cooked.
Check on the pasta making sure it's cooked according to its box instructions. When it's done, drain the pasta water and put it aside.
Heat a small sauce skillet with the knob on medium or slightly above medium temperature on stove top. Wait for bottom of skillet to heat up. Add the tomato based sauce BEFORE other ingredients. After 2 minutes, add 1/2 cup of heavy cream into the tomato-based sauce. Decrease temperature from medium to low.
Heat a skillet to cook the shrimp. Dump everything from the container of vinegarette mix, bacon bits, garlic, dried onion, and shrimp in the skillet, at medium temperature. Flip all shrimp chunks over when the color is a bright white with pink veins and shrunk in size- normally that varies between 2-3 minutes.
Go back to the sauce and drizzle worchestshire sauce around the perimeter on sauce inside the pan. Stir it around with a fork. After the sauce disappears into the tomato/cream base sauce, add 3 big squeezes of lemon juice and mix too. Add heaping amount of fresh parmesan cheese (mine looked like a mountain ready to be burried in tomato lava). Mix it in.
After the shrimp has been cooked 5-7 minutes OR both sides of shrimp are the bright white with pink colorization and shrunk in size; turn the skillet off and put it beside the pasta.
Add 1-2 tablespoons of pesto in the sauce. If you desire thicker sauce, add pinchfuls of flour and mix it around. If you want thin sauce like a runny vinegarette texture, add water (slowly) to the texture you want.
Take two plates out and cover the plate full of yummy wheat pasta. put the cooked shrimp and bacon bits on top of the pasta. Get some leftover cheese and sprinkle over the pasta, shrimp, and bacon bits. Serve with the tomato-cream sauce and bacon bits or pesto on top. PIG OUT
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JESSICAGOD.
While the pasta is cooking, take off the skin and devein the shrimp. Cut the shrimp into chunks.
In a small container, add balsamic vinegarette to cover the bottom of the bowl. Add 2 spoonfuls of garlic, thick bacon bits, and dried onion. Mix all ingredients in the vinegarette with a fork. Add the shrimp chunks inside and leave it until the pasta is cooked.
Check on the pasta making sure it's cooked according to its box instructions. When it's done, drain the pasta water and put it aside.
Heat a small sauce skillet with the knob on medium or slightly above medium temperature on stove top. Wait for bottom of skillet to heat up. Add the tomato based sauce BEFORE other ingredients. After 2 minutes, add 1/2 cup of heavy cream into the tomato-based sauce. Decrease temperature from medium to low.
Heat a skillet to cook the shrimp. Dump everything from the container of vinegarette mix, bacon bits, garlic, dried onion, and shrimp in the skillet, at medium temperature. Flip all shrimp chunks over when the color is a bright white with pink veins and shrunk in size- normally that varies between 2-3 minutes.
Go back to the sauce and drizzle worchestshire sauce around the perimeter on sauce inside the pan. Stir it around with a fork. After the sauce disappears into the tomato/cream base sauce, add 3 big squeezes of lemon juice and mix too. Add heaping amount of fresh parmesan cheese (mine looked like a mountain ready to be burried in tomato lava). Mix it in.
After the shrimp has been cooked 5-7 minutes OR both sides of shrimp are the bright white with pink colorization and shrunk in size; turn the skillet off and put it beside the pasta.
Add 1-2 tablespoons of pesto in the sauce. If you desire thicker sauce, add pinchfuls of flour and mix it around. If you want thin sauce like a runny vinegarette texture, add water (slowly) to the texture you want.
Take two plates out and cover the plate full of yummy wheat pasta. put the cooked shrimp and bacon bits on top of the pasta. Get some leftover cheese and sprinkle over the pasta, shrimp, and bacon bits. Serve with the tomato-cream sauce and bacon bits or pesto on top. PIG OUT
Serving Size: 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JESSICAGOD.