"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Pasta with Shrimp and Goat Cheese, by Josette Hook, is from Josette's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box of Presidents Choice sizzling garlic shrimp 1 pkg. of peppercorn goat cheese 1 red pepper 2 green onions 1 cup frozen peas fusili pasta cream
While fusili pasta is cooking, saute garlic shrimp in saucepan to thaw and heat through. To shrimp, add sauteed red pepper cut into strips, along with chopped green onion. Add log of goat cheese until melted in pan. Add enough cream to make a sauce. Add a cup of frozen peas. Pour over fusili pasta.
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