June 27, 2008, Newsletter Issue #70: Shrimp Pasta Recipe

Tip of the Week

This is a great Shrimp Pasta recipe that even the pickiest eater can enjoy. It is easy on the stomach and you can even make it more vegetarian friendly by adding tofu. For other delicious shrimp recipes, check out Red Lobster's virtual
fresh fish cookbook. You will find many tempting treats there. 2 c uncooked spiral pasta
1 pound fresh shrimp, deveined and peeled (or frozen variety)
2 garlic cloves, minced
2 T buttermilk
1 cup steamed broccoli, cut into florets
1 cup steamed carrot, peeled and sliced
1 cup steamed cauliflower, cut into florets
¾ c whipping cream (or pureed tofu)
¾ c Parmesan cheese, grated
1 t salt
¼ t pepper

Cook pasta according to package directions. Drain. In large skillet, saute shrimp and garlic in butter until shrimp is pink. Add veggies and cream. Stir. Cook until veggies are tender. Add drained pasta, cheese, salt and pepper. Cook and stir until thoroughly heated.


Note: You can substitute a 16-ounce frozen bag of broccoli, carrots and cauliflower for the steamed variety. If you choose to do this, just thaw the veggies prior to adding them to the cream.
If you choose to use puree tofu instead of whipping cream, it is easy to do. Simply take a cube of tofu, break it apart with your hands, and place it into a blender or food processor. Puree until smooth. It is that easy. The tofu will not be as sweet as the whipping cream, since there is no lactose in the tofu.
Make a meal out of this by serving this shrimp pasta recipe with some garlicky Italian bread, a salad made of mixed fresh greens with a balsamic vinegar dressing, and a dessert of fresh berries topped with sweet cream.

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