Venetian Shrimp Pasta PDF Print E-mail
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Thursday, 23 June 2011 00:27

Wonderful!  Uncomplicated

Submitted by:  John Keife



  • 2 cups  fresh peeled and de-veined raw shrimp, medium size
  • 1 tsp blackened season mix
  • 1 cup of sliced Portabella (or white)  mushrooms
  • 1/2 bell pepper (any color) diced
  • ¼ cup butter
  • 1/3 cup olive oil
  • 1 4½-ounce jar marinated artichoke hearts with oil, remove any tough outer leaves, chopped coarsely
  • 3 pods garlic, mashed and minced
  • ½ tsp Tabasco sauce
  • ½ tsp favorite seasoning mix
  • ½ tsp black pepper
  • 2 green onions, sliced
  • 2 TBS flour
  • 2 TBS butter
  • 3/4  cup Half & Half
  • ¼ cup grated Parmesan cheese
  • 1 8-ounce package vermicelli or linguine, cooked according to package directions


  1. Sprinkle shrimp lightly with blackened seasoning mix and saute at medium high heat in oil and butter; set aside
  2. In a large skillet, sauté mushrooms and bell pepper in remaining butter and olive oil for 2-3 minutes; add artichokes and juice from the jar
  3. Add seasonings and green onions and cook 3-5 minutes over medium heat
  4. Add shrimp and cook for additional 3-5 minutes; remove from heat
  5. Toss shrimp mixture with Parmesan cheese and place into a large serving bowl, kept warm
  6. In a small separate skillet, heat butter; add flour and whisk until well combined; slowly add heated Half and Half until a smooth, creamy white sauce has developed
  7. Pour white sauce and pasta over other ingredients and toss well; serve immediately

Serves 4


Last Updated on Sunday, 12 February 2017 15:23