“Life Is A Combination Of Magic & Pasta” ~ Frederico Fellini

Let’s just change the name of this blog to “Pasta, Handcuffs, & Happy Hour”, shall we?!  I’ve had this Southern Living Cookbook for about 4-5 years, and in that time I’ve only made 1 recipe from it.  Lame.  When my sweet friend, Courtney, gives me recipes, I’m all, “OMG…sounds delish.  Where’d you get that?!”  OH, the cookbook I never look at!!!!  Of course!  SO, I made a date with my cookbook and looked through it only to find…no lie…28 recipes I MUST try.  Here’s the first one…

SHRIMP AND RED PEPPER PASTA

3/4 cups Ranch dressing {I used Kraft}

1 {3oz.}pkg/container shredded Parmesan cheese {I used Frigo}

8 oz. angel hair pasta

3 tbsp. butter/margarine

1/2 lb. sliced, fresh mushrooms

1 lb. medium fresh shrimp, peeled

1 {12oz.} jar roasted red peppers, drained & cut into strips

1/2 cup fresh basil, sliced

1/4 tsp. pepper

 

Cook pasta & drain.  Meanwhile, combine ranch & parmesan, mix, and set aside.

 

Melt butter in large skillet over medium-high heat & add mushrooms.  Stir constantly for 2 minutes and add the shrimp.

Cook for 3-5 minutes or until shrimp turn pink.

Drain the jar of red peppers & slice….and slice the basil, too.

 

Now combine {drained} pasta, salad dressing mix, shrimp & mushrooms, red pepper strips, basil, and pepper in a large bowl & toss.

 

I cannot begin to tell you how AMAZING this dish really is.  Take my word for it.  Run…don’t walk…to your nearest grocery store and pick up these ingredients IMMEDIATELY.  Seriously.  This was one of our fabulous Lenten Friday meals, but we ate it on Saturday…and Sunday, too!!!!  Courtney says she made this twice a week, every week!, during the summer!!!  There’s a little bit of prep time involved, but this dish was worth EVERY.SECOND.  Mr. Spouse says he thinks this would be amazing with grilled or blackened chicken, too.  Try this one as soon as you get a chance!!!  DE-lish!!!!