Shrimp Pasta Weesie is a rich, elegant pasta, perfect for special occasions, or just when you want an over-the-top meal.
Shrimp Pasta Weesie
By Sue Lau | Palatable Pastime
Pasta Weesie is one of those kind of restaurant style pasta dishes that I have enjoyed over the years. It is mostly associated with Carrabas Grill, but I swear I think I have also had it elsewhere (or something exactly like it). And that wouldn’t be so much of a surprise, because as seafood favorites and Italian food go, it is essentially shrimp scampi over fettuccini alfredo, both very popular in their own right.
This is decidedly nice as entrees go, and is very easy to make too. So naturally it is my choice this month when Caroline over at Caroline’s Cooking hosted this month’s #FishFridayFoodies collection. And besides being so delicious, I don’t know what it is, but when the weather goes cool, I love having shrimp from now all the way through New Year’s when the food season inside me shifts once again.
I do hope you like my version of this- what I made was easily inhaled here. I can’t wait to make it again, but you know, with these butter and cream rich sauces, I need to spread those out, because I am SO over trying to make those healthy. They just don’t taste as good that way and if I have to choose between fat free pasta alfredo and a light soup, I’d take the soup. Everything in moderation, right? Just don’t moderate it into your weekly schedule, but once in the autumn season should be fine. Until next time-
~Sue
Shrimp Pasta Weesie
Shrimp Scampi Ingredients:
- 1 pound peeled, de-veined shrimp (weight without shells)
- 8 ounces sliced white mushrooms
- 6 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 8 ounces dry white wine
- 1-1/2 tablespoons nonpareil capers (small ones)
- 3 tablespoons fresh lemon juice
- 3 tablespoons shredded fresh basil
- 3 tablespoons minced scallions
- salt and black pepper to taste
Alfredo Ingredients:
- 3/4 cup butter
- 3 cloves minced garlic
- 9 ounces heavy cream
- 2 cups grated Parmesan cheese
- salt and black pepper to taste
- 12 ounces uncooked fettuccine pasta
Method:
- Prepare alfredo sauce and keep warm: melt butter in a saucepan, add garlic and saute briefly, then stir in heavy cream. Heat until it is hot but not boiling, then remove from heat and add in the Parm, stirring until it melts; seasoning to taste with salt and black pepper.
- Cook the fettuccini according to package directions and keep warm.
- To prepare the scampi, saute the mushrooms and garlic in butter until the mushrooms are tender; stir in the flour to coat.
- Add the shrimp, wine, capers, lemon juice to the sauce and stir over low heat until it thickens into a sauce, then add the basil, scallions, salt and black pepper at the end.
- To serve, toss the fettuccini pasta with the alfredo sauce and serve the scampi over the top of that.
From the kitchen of palatablepastime.com
Fish Friday Foodies
Fish and Seafood Pasta
hosted by
Caroline of Caroline’s Cooking
Be sure to check out the other Fish Friday Foodies Bloggers this month!
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Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook pageand Pinterest page for more wonderful fish and seafood recipe ideas.
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My husband would be all over this. I am not able to see your photos, Sue. The link must have broken somehow.
Thanks Wendy! Not sure what is going on there (I see them). I stripped out those links and readded them, in case it’s some kind of glitch. Hopefully you can see those now. ~s
That looks delicious. I’ve never heard of pasta weezie, but that won’t stop me from giving this a try!
I love the name, this looks like it would be right up my alley. Is it dinner time yet?
Thanks for joining the theme this month – I’ve never heard of this (but then I’ve never been to Carrabas) but as you say, it has some classic flavors. Looks great!
This looks amazing Sue. I’m with you, I usually make my dishes with healthy ingredients, but every once in awhile, you have to treat yourself! 🙂
The fresh basil makes it, I’m sure. Classic flavors, especially the capers. It sounds amazing, Sue. P~