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    Gary Sinise's Kids Pasta


    Source of Recipe


    Marla

    Recipe Introduction


    Gary Sinise whipped this pasta up for his kids out of what he had in the fridge one night -- and they've loved it ever since!


    List of Ingredients




    Gary Sinise's Kids Pasta

    1 pound spaghetti
    Salt
    4 tablespoons extra-virgin olive oil, divided
    24 medium-size shrimp, peeled and de-veined
    1/2 pound cremini mushrooms, cleaned and thinly sliced
    Freshly ground black pepper
    2 large garlic cloves, chopped
    1 small onion, chopped
    1 small bunch asparagus cooked and cut into bite size pieces
    10 sun-dried tomatoes in olive oil, chopped into thin strips
    1/2 cup flat-leaf parsley leaves, chopped
    1/2 cup basil, chopped
    A couple handfuls of Parmigiana Regiano cheese

    Recipe



    preparation Place a large pot with water over high heat and bring up to a boil. Once boiling, add some salt and the pasta, and cook to al dente according to package directions. Drain thoroughly.

    While the water is coming up to a boil, start the shrimp and veggies: Season the shrimp with a little salt and some pepper. Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Once oil ripples, add the shrimp in an even layer. Cook about 2 minutes on each side then remove from the skillet and reserve on a plate. Return the skillet to the heat with 2 more tablespoons of olive oil. Add mushrooms and cook, without stirring, for 3-4 minutes. Then give the pan a shake and a stir, add the onions and garlic, and continue to cook for another 2-3 minutes or until the mushrooms are brown, the onions are soft and garlic is golden in color.

    Add asparagus, some salt and pepper, the sun-dried tomatoes and reserved shrimp, and continue to cook for 2 minutes. Add pasta, toss to coat, taste and season with more salt and pepper. Add parsley and basil, top with Parmigiana Regiano, stir to combine and serve.

    Yields 4 servings


 

 

 


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