Last week we made a shrimp and pasta recipe that was.....not good shall we say. It was out of a healthy eating cookbook and featured lemon, red pepper, cream cheese and whole wheat pasta. First of all, it took forever to make. That is likely because you are supposed to put the shrimp and cream cheese into the sauce OFF the heat, stir a bit, then cover for seven minutes and let the shrimp "cook." I took the lid off the pan and found mostly-raw shrimp and cream cheese melted into this unattractive "hunks." Brian put the whole thing back on the stove and got it made, but the lemon juice (from two large lemons, way too much!) with the red pepper was just overpowering. We put the leftovers in the fridge, and threw them out a week later.
I guess that not every meal can be a star. This one certainly wasn't!
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