Shrimp in Mozzarella Cream Sauce #Recipe @Vmburns

 Vmburns: I love shrimp, but I rarely make it. However, I found a bag of shrimp in my freezer and decided to dust off an old recipe I'd used and adapted several years ago. The original recipe called for a LOT more garlic than I like. I also like cheese and heat, so I've increased those a smidge. However, you can use less if you prefer. The original recipe also called for half and half, which I didn't have, so I used milk and heavy cream. 

 SHRIMP  IN MOZZARELLA CREAM SAUCE

INGREDIENTS

• 8 oz penne pasta 
• 1 lb shrimp (shelled and deveined)
• 2 cloves garlic (minced)
• 4 oz sun-dried tomatoes
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 Tablespoon Basil
• 1/4-1/2 Teaspoon crushed red pepper flakes
• 1/2 Teaspoon paprika
• 1/2 Cup reserved cooked pasta water
• 1/4 Teaspoon salt

INSTRUCTIONS

1. Cook pasta according to the directions on the box. Before draining, reserve 1/2 cup of the pasta water. You will add it to the sauce if it is too thick.
2. Drain the sun-dried tomatoes and reserve 2 tablespoons of the oil. Place the drained oil in a skilled.
3. When the oil is hot, add the minced garlic and shrimp and sauté in medium high heat until the shrimp is pink (approximately 2 minutes). If you cook too long, the shrimp will become rubber. Flip and cook on the other side for 1-2 minutes.  
   
4. Remove the shrimp to a plate.
   
5. Sauté the sun-dried tomatoes in the skillet until fragrant. 
   
   
   
6. Then, make a cheesy cream sauce by adding the milk and heavy cream. When the mixture boils, add the shredded cheese.
   
   
   
7. Stir until the cheese melts and then reduce the heat to simmer and cook until the sauce is the consistency you want. If the sauce is too thick, add the reserved pasta water to thin it.
   

   
   
   
   
8. Add the remaining ingredients and stir.
9. Add the drained pasta and shrimp to the skillet and stir to make sure everything is well coated.
   
   
   
   

Murder is a Piece of Cake

With small town New Bison’s Spring Festival just around the corner, the pressure is on Maddy to continue her late great-aunt Octavia’s legacy. That means scoring the top prize and transforming Baby Cakes into Southwest Michigan’s must-visit bakery, even though her inexperience in the kitchen brings nightmares of humiliating tagged photos and scathing reviews.

There’s another reason for lost beauty sleep. A second bakery is opening in town under the ownership of CJ Davenport, a shrewd investor with a reputation for sabotaging anyone who gets in his way. And savvy, flashy Maddy tops his list. It’s a sticky spot to be in—more so when Davenport turns up dead with a Baby Cakes’s knife stuck in his back.
 
Maddy’s whole life just went from #thriving to barely surviving. Now, supported by the crafty Baker Street Irregulars and her new boyfriend, she must find the courage to face off against a killer who could very well get her name trending for the first and last time . . .