Snowquester-Meals

I have really taken a liking to that show, The Taste –
I started off watching it because I know Chef Huda from various events in the DMV and she was going to be one of the finalist and I wanted to see how well she did.
She made it some where in the middle.
She got kicked off the night she served raw chicken.
However, the various combinations that these chefs have had to come up with has made me really get into making more dishes in the kitchen that I have either not tried before or have not tried in a while.
The best times are when you get threatened with a snow storm that never comes and you have only the basics in the kitchen- so what do you make?
Not to mention, its times like these where you are forced to stay off the roads that Amos cancels his evening work obligations and for that, I think he should be treated to a nice home cooked meal.
The ladies at the church can’t be the only ones dropping off good food.
SO, last night I made Snowquesters finest: Garlic Butter Shrimp and Pasta Risotto
It was so good, I felt like sharing with you something that you can try.
Note: Pasta Risotto is such a great base for your meal that you can serve with any protein or veggie that you choose, which is the beauty of it. I also made sure this time to pay attention to my measurements so that I could share it with you.
Ingredients:
1 Box – Barilla Plus Spaghetti Noodles
1 Bag – Frozen or Fresh Shrimp
1 – small white onion or shallots (to be split between pasta and shrimp)
1/4 cup – white whine (Rhine was used however, you can use any dry white)
1/4 cup – Kraft Grated Parmesan Cheese
1/4 cup – Fresh Grated Parmesan Cheese
4 tsps – Butter (to be split between pasta and shrimp)
4 cups – Chicken Stock
1/2 clove – Garlic
1 tsp – Parsley
Salt and Pepper
Here’s what you need to Prep in advance – because cooking the dish is hands on and goes fast

Take your box of Spaghetti and break into small peices
You want them to be approximately that size to half the size of the piece shown below.
Also, de-vein and peel the shrimp. Make sure the tails are removed for easy eating.
Place them in two separate prep bowls.
Mince your small onion and place in a prep bowl
Also, heat your chicken stock in a small sauce pan on low boil and let it sit warm until its time to use.
Lets get started:
In a Medium Sauce pan – Take 2tsps of Butter and 1/2 of the small onion and let sautee until translucent.
Slowly pour in your broken pasta.
As little by little falls in make sure you are stirring to cover the pasta with the butter.
Stir for 2 mins ( I used a pan safe spatula) to make sure that the pasta is completely covered and until the butter is completely absored.  
As you are waiting for the butter to be absorbed into pasta on low heat:
Sautee your other 2 tsps of Butter and other half of small onion or shallots in a large frying pan.
When melted, lay Shrimp in the pan and season with salt and pepper
2 mins in add your fresh garlic and parsley
Place on low heat and watch them turn pink.
Back to the Pasta:
Take your 1 cup size measuring cup –
dip it into your warmed chicken stock and pour into your Pasta – one cup at a time.
Stir until its absorbed (you know it is if you can see the bottom of the sauce pan with no liquid like shown below)
Keep repeating this process until all four cups are in the pasta and absorbed.
Keep stirring periodically once all four cups have been added until Pasta is cooked and tender.
Time to add the cheeses!
Take 1/4 cup Kraft Grated Parmesean
Add to the pot.
Stir.
Take 1/4 cup freshly grated Parmesean
Add to the pot.
Stir.
Once Shrimp is cooked and once pasta is stirred –
It’s time to Plate your Meal!
Viola!
You are finished and its delicious!
You have got to try this and tell me how it turned out.
If you do send me a link in the comments or tag me in your photo on Instagram

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