Thursday, December 17, 2009

Shrimp Pasta in a Butter Sauce

Daren whipped something up while I was in the shower so this was a pleasant surprise to emerge to. Very simple, very tasty. Enough said.

  • 4oz. of shrimp, thawed
  • 1/4 cup butter
  • 1/4 cup milk
  • 9oz. of penne pasta
  • 1 Tbl. vegetable oil
  • basil
  • garlic
  • pepper
  • cayenne
  • skillet
  • skillet lid
  • boiling pot
Add water to the pot to let boil on high heat. When at a full boil, add the penne pasta to cook.

Put the vegetable oil in the skillet on medium-high heat. Add the shrimp to start cooking. About half way through the cooking process, add the butter to melt it down. Combine the milk with the butter in the pan. Sprinkle in the spices to taste. When all the ingredients are completely melted down, place lid over the top of the skillet and turn the stove down to about a 5 to simmer for about 5-10 minutes based on how much longer the shrimp has to cook.

Strain the water from the penne pasta and serve with the buttered shrimp.

  • shrimp 2.00$
  • butter 25¢
  • milk 43¢
  • pasta 63¢
The grand total for this delightfully light pasta with enough for three people is $3.31.

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