Shrimp And Red Pepper Pasta

Okay... this is YUMMY! TJ and I wanted seconds and thirds! :) I hope you try it because it is SO easy and takes less than 30 minutes to make! This recipe is from my FAVORITE cookbook, Easy Weeknight Favorites, from Southern Living. ENJOY!

Sorry, this photo is from my cell phone...


3/4 cup Ranch (I used 1 cup- I like Ranch!)
1 (3-oz) package shredded parmesan cheese
8 oz. dried angel hair pasta, uncooked
3 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
1 pound peeled medium sized fresh shrimp (I used frozed cooked shrimp because it was easy and less work)
1 (12 oz.) jar roasted red peppers, drained and cut into strips (I bought mine already cut up to make it easier)
1/2 cup sliced fresh basil
1/4 teaspoon pepper

Combine salad dressing and cheese; set aside. Cook pasta according to package directions; drain.

Meanwhile, melt butter in a large skillet or Dutch oven over medium high heat; add mushrooms. Cook, stirring constantly, 2 minutes. Add shrimp; cook 3-5 minutes or until shrimp turn pink.( I just cooked my mushrooms and shrimp together for about 3 min because my shrimp were already cooked). Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately. Yield 4 servings.

Cream of Pumpkin Soup

I had this at a baby shower a couple of weeks ago.... sounds weird but it was so good!
(serves 10)

1 c onion, minced
4 Tbsp butter, melted
6 c vegetable or chicken stock
1 can of pumpkin
½ c brown sugar
1 tsp salt
½ tsp pepper
½ tsp cinnamon
¼ tsp nutmeg (plus a pinch to garnish at end)
¼ tsp ground ginger
½ c light whipping cream (or ½ and ½)


Melt the butter in a medium saucepan and sauté minced onions until fragrant and tender, but not browned.

Add stock, pumpkin puree, brown sugar, salt, pepper, cinnamon, nutmeg and ginger stirring well. Bring to a boil, and then reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Stir in cream right before serving and slowly heat through (just a few minutes) and serve with a sprinkle of nutmeg on top of each bowl.

Southwestern Lasagna

1 cup chopped onion

1 pound ground beef

4 cups bottled salsa

2 teaspoons ground cumin

6 garlic cloves, minced and divided

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) carton ricotta cheese

8 oz. cream cheese

1/2 cup grated Parmesan cheese

1 large egg

1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

pre-cooked lasagna noodles

4 cups shredded Mexican blend or Cheddar cheese

• Place a large nonstick skilled coated with cooking spray over medium-high heat until hot.  Add onion and cook for 3 minutes.  Add beef, cook until browned, stirring to crumble.  Add salsa, cumin, half the garlic, and beans.
• Place ricotta in a food processor and process until smooth.  Add remaining garlic, cream cheese, Parmesan cheese, spinach, and egg white.  Pulse until smooth.
• Spread 3/4 cup beef mixture in the bottom of a 13" x 9" baking dish coated with cooking spray.  Arrange 3 noodles over beef mixture and top with 1 cup ricotta mixture, 3/4 cup beef mixture, and Mexican cheese.
• Repeat layers, ending with beef mixture (place remaining Mexican cheese aside).
• Cover with foil, may store in refrigerator up to 24 hours.
• Preheat oven to 375 degrees.
• Bake, covered at 375 degrees for 30-35 minutes.  Uncover and sprinkle with remaining Mexican cheese.  Bake, uncovered, for 10 minutes.
• Let stand 10 minutes.