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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I created this tonight after I realized I'd defrosted a package of shrimp and forgot about it. After adding a bunch of other random things I had on-hand, I ended up with quite a tasty (if fattening) dish. Ingredients:
8 ounces cream cheese |
1 cup parmesan cheese (from the can) |
1/2 cup butter |
1/2 cup milk (plus more if sauce is too thick) |
3 garlic cloves, minced |
1 (16 ounce) package frozen mixed vegetables (your choice) |
1 (12 ounce) package frozen cooked shrimp, thawed, tails removed |
8 ounces vermicelli, broken in half |
1/2 cup pine nuts, toasted |
1/2 teaspoon cracked black pepper |
2 teaspoons dried parsley |
Directions:
1. Start a large pot of lightly salted water boiling.
2. In another saucepan, combine cream cheese, parmesan, butter, garlic and 1/2 cup milk over medium heat until well blended, stirring occasionally.
3. Microwave vegetables until heated through, about 5 minutes; drain.
4. Add shrimp and vegetables to cream cheese mixture; stir well to combine.
5. Continue cooking over medium-low heat until shrimp is heated through, about 10 minutes. (If sauce is too thick, add more milk a tablespoon at a time until desired consistency.).
6. Add pasta to boiling water and cook until al dente, about 8 minutes; drain.
7. Combine pasta with sauce and toss lightly to combine.
8. Reserve a handful of pine nuts; add rest to pot and stir to combine.
9. Sprinkle remaining pine nuts on individual servings after putting on plates.
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