Monday, February 1, 2010

Not Giada's Noodles

You know when you make something and it's so good you have to write it down immediately cuz you "gotta remember" this one? Well, I found one of those meals. I think I stole part of it from Giada Delaurentis from the Food Network, but really there was quite a bit of time between her show and when I made this dish that I'm sure it's not food infringement...right? Right. We'll go with that. Sean still goes into an immediate wide eyed, wide mouth drool when I mention Giada or if he catches a glimpse of her on tv. He doesn't even know she's a cook. I remember one time I said, "Oh Sean, look at these noodles Giada's making." His response? "I don't see any noodles...". (Gasp.) Men!
(I picked the more...uh hem...appropriate picture of her.)

Before I tell you about the dish that I made I need to mention a few things.

  • I didn't measure anything. It's all by sight. So don't go into measurement freakout...just make it look good. If it looks good to your eye, it will taste good to your tummy!

  • I bought a bag of frozen shrimp. I have no idea the size of the bag...and I probably thawed half of it.

  • I bought my sundried tomatoes from the new, cool, little condiment bar at Reasors. They have little bowls. I have no idea how many I had. (See a theme yet? No measuring!)

  • When I say you need quite a bit of oil, believe me, you do. You should cook your garlic and shrimp in the oil and then pour it all over your pasta and crumbs...they will soak it all up, so you need quite a bit. If you'd rather, you can start light and add more later, but the more flavorful way is to let the shrimp and garlic cook in the oil and use that oil for your pasta sauce.

Ok, that's's what I did:

1.) I took TOASTED ALMONDS and about a handful or two from a box of TOASTED GARLIC TRISCUITS and chopped them up in the food processor until they were like thick dust.

(I bought some slivered almonds and toasted them in a skillet until I could smell them. Side note: I am very, VERY good at burning these babies. A smoke filled kitchen, the vent blowing on high and a loud, "DANG IT!"are usually soon to follow if I'm in charge of toasting something!)

2.) I thawed 1/2 a bag of FROZEN COLOSSAL SHRIMP, then seasoned the shrimp with salt, pepper, onion powder, garlic powder and old bay.

(I always buy the shrimp that have been deveined. It's up to you if you want to leave the shells on, tails on, or rip em all up. And feel free to buy fresh shrimp.)

3.) I boiled a BAG OF FROZEN 5 CHEESE RAVIOLI according to package directions.

(It doesn't take long.)

4.) I heated a good bit of OIL in a skillet (I've been mixing vegetable and olive together lately). I added in whole GARLIC CLOVES, then the seasoned shrimp. Let the shrimp and garlic cook on both sides.

5.) While the shrimp and garlic cooked away to delish goodness I drained the pasta, reserving a bit of the pasta water. I added the processed triscuits and almond mish mash and some freshly grated parmesan cheese to the pasta.

6.) Then I added one JAR OF ARTICHOKES (in water) to the food processor. Process. Add to the pasta.

7.) Next add some SUNDRIED TOMATOES to the food processor. Process. Add to the pasta.

8.) Add garlic, shrimp, and oil to the pasta.

9.) Top this delicious mixture with more freshly grated parm and behold the wonders that are shrimp, pasta, and lots of other good stuff!

It's delicious, even if it's partially stolen. No, they're not Giada's noodles. But since Sean doesn't know the difference, it's all good.

Eat and enjoy!

Until next time!

1 comment:

  1. That sounds freaking awesome! I will def be making! :)