Friday, March 18, 2011

Shrimp in a Cream Cheese Sauce

This dish tasted good, but I learned a lesson today. Cooked spaghetti squash does not freeze well. I had this meal planned out in my head for tonight dinner and the flavors came together except for the squash which didn't taste bad, but it disintegrated into mush. So if you make this dinner, either serve it over noodles, freshly cooked spaghetti squash or even brown rice. And if you make too much spaghetti squash in the future, well... don't freeze it.

Shrimp in a Cream Cheese Sauce

2 cloves of garlic, minced
8-10 button mushrooms, sliced
1 lb shrimp
8 stalks of asparagus, cut into one inch pieces
10 tablepsoons of butter, divided
4 oz cream cheese
1/2 cup of water
1 tsp arrowroot powder
1 tsp of dried basil or a few leaves of fresh

Saute garlic in a tbsp of butter in a large skillet. Remove to a large bowl before it browns. Add mushrooms and a bit more butter, and them until they are almost browned. Put in your cut asparagus and saute them with the mushrooms. Add salt and pepper. Remove mushrooms and asparagus to the bowl with the garlic. Put your shrimp and more of the butter in the skillet and cook almost all the way through. Again, remove it to the bowl with the vegetables. Put the rest of your butter and cream cheese into the skillet on medium and stir it to help it melt. It will look like a curdled mess. Once it is all mostly melted whisk the arrowroot into 1/2 cup of water. When it has dissolved pour it into the cream cheese and it will magically come together. Add some fresh or dried basil. Pour vegetables and shrimp back into the sauce and simmer until shrimp is all the way cooked through. Serve over noodles, rice or freshly cooked spaghetti squash! Serves about 4.

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