Creamy Shrimp and Vegetable Fettuccine

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

This was meant to be a different meal.  I chopped and prepped and threw everything in the slow cooker as usual.  Except, as I may have mentioned, I’m using my janky old slow cooker because I’m too cheap to get a replacement pot for my new one.  It has a dial on it and doesn’t light up to tell me it’s working.  But 7,320,302 slow cooker meals later, I assume everything is fine.  Except when I walk over three hours later and see that it’s not steamed up.  And put my hand on it and it’s cold.  #slowcookerfail

So we went to plan B.  I threw together this pasta with some frozen shrimp, a box of fettuccine and some vegetables we had on hand.  I used one big ol’ skillet for everything except for cooking the pasta, and I’m not going to lie, this was great stuff.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

As I finished serving up Hubby and I, my two year old was already chowing down and I noticed that she was making some cute “yummmmm” noises.  I asked her what she was doing.  She said “this is yummy mama!”  Completely unprompted.  And then “I love you mama!”  And then my heart melted just like all of that delicious cheese that I threw in the pasta.  Clearly she’s just like her mama and the way to her heart is through her tummy.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Hubby loved it too.  But his reaction wasn’t nearly as darling.

This made a humongous amount of food, which was perfect for leftovers for days afterwards.  It’s good, hearty, soul warming food, which is perfect as we slowly enter the cooler seasons of the year.

So clearly I’ll be making this again.  Because you can’t beat that kid’s reaction.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Creamy Shrimp & Vegetable Fettuccine
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 T + 1 T olive oil
  • ½ cup onion, chopped
  • 1 T preminced garlic
  • 1 lb shrimp, cleaned, peeled, deveined and tails removed {you can use fresh or frozen}
  • 1 t + 2 t salt
  • 1 t + 2 t pepper
  • 1 t + 2 t basil
  • 1 t + 1 t parsley
  • 1 red bell pepper, chopped
  • 2 zucchini, chopped
  • 1½ cups mushrooms, chopped
  • ¾ cup milk {I used nonfat}
  • 1 T flour
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded, plus more to top
  • 1 lb fettuccine, cooked according to package and drained
Instructions
  1. Heat 1 T olive oil, onion and garlic in a large skillet over medium high heat.
  2. Add shrimp and cook for 2 minutes on each side, seasoning with 1 t salt, 1 t pepper, 1 t basil and 1 t parsley.
  3. Remove from pan.
  4. Add an additional 1 T olive oil and heat.
  5. Add bell pepper and zucchini and cook for 4-5 minutes
  6. Add mushrooms and cook for an additional 2-3 minutes
  7. Stir in shrimp mixture, milk, flour, and cheeses. Cook for 4-6 minutes, or until everything is combined, hot, and the sauce has thickened.
  8. Stir in cooked fettuccine and make sure all is combined and pasta is coated with sauce
  9. Serve hot and garnish with additional parmesan cheese.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Quinoa Sweet Potato Chili

We have a little obsession with quinoa and sweet potatoes over here.  And butternut squash and pumpkin now that it’s fall.  But how can you resist a combination that makes you feel warm and fuzzy inside and sticks to your tummy to keep you satisfied for hours afterwards?

I almost didn’t make this recipe.  I wrote it on our weekly recipe board {read: a frame with a piece of cardboard covered fabric that I write on with a dry erase marker}, and was planning to switch it out and probably forget about it.  But, I talked to the Hubs and asked him what he was in the mood for and he threatened to not come home if I didn’t try this one.

And boy, was I glad that I did.  It’s thick, hearty, and delicious, and made in just one pot.

And it’s vegan!  If you would have told me a year or two ago that I would have me and Hubby eating something vegan and loving it, I would have laughed in your face.

The recipe was modified just slightly from the original, which you can find at Milk Free Mom.

Hope everyone has a happy and safe Halloween tomorrow!

 

5.0 from 1 reviews
Quinoa Sweet Potato Chili
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 T olive oil
  • 1 onion, chopped
  • 1 T preminced garlic
  • 1 - 6 oz can tomato paste
  • 1½ T chili powder
  • 1½ T cumin
  • 1 T Cajun seasoning
  • 1 t oregano
  • 1 - 29 oz can black beans, drained
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 2 cans vegetable broth
  • 1 cup dry quinoa
  • Salt and pepper to taste
  • Avocado, cheese and extra topped onions to garnish, if desired
Instructions
  1. Pour oil into the bottom of a large pot and heat at a medium temperature.
  2. Add onions and cook until they brown
  3. Add garlic and cook for 2-3 minutes.
  4. Add tomato paste and all spices. My tomato paste can was hard to clear out, so I filled it with water, shook it up, and poured the tomato water into the pot as well. Cook for 2-3 minutes.
  5. Add black beans, sweet potato, and vegetable broth. Stir in for 4-5 minutes, or until it reaches a simmer.
  6. Stir in quinoa. Keep the chili at a low boil and stir occasionally. Quinoa will gradually absorb the liquid and thicken. This process will take about 30 minutes.
  7. When the chili reaches your desired thickness, serve with avocado, cheese and chopped onions.

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