Let’s get started. As you will see on the recipe I rarely follow directions. Does it always turn out, ABSOLTELY NOT!! There are notations and omissions and random scribblings. Any questions just ask. I have a tendency to write as I speak, which may be difficult to keep up with. Squirrel, squirrel, squirrel.

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The first recipe I am doing is a copycat of Johnny Carino’s Spicy Shrimp & Chicken. I love the ease of this, little or no prep, and basically just 2 pots. With this recipe I used one of my most favorite gadgets EVER! If you don’t have it you must invest. I will give you a link of where to go to purchase the Hold n Slice, it’s all of $6.50. I LOVE this, it may be my favorite gadget from Pampered Chef. I have found that if I am slicing meats they can be partially froze and make the job much easier. This tool gives uniform slices be it a meat, fruit or that hunk of cheese. Http://www.pamperedchef.com/pws/carlieharrison

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I omitted mushrooms and onions and the salt, and cut the amount of sundried tomatoes (a little goes a long way plus they are not the hubs favorite). If you prepare pasta correctly, the water should be as salty as the ocean and the tomatoes & butter have salt there is no need for more. I also deglazed the pan which I’m a big fan of deglazing. (Take a liquid, white wine in this case and put it in the skillet and loosen up all those flavorful lil bits that have stuck.) You will thank me later. If you aren’t a shrimp fan, just use chicken, vice versa. You are in full control of the recipe. Remember when using shrimp if you have bought the peeled be sure and remove those tails and I defrost it under running water rather than letting it thaw on the counter. Note unless you are using raw, it only needs to be brought to temperature then serve. Overcooking will make it rubbery.

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If you feel you need something to go with this, a nice cucumber, tomato, and purple onion salad would be perfect dressed with a lil rice wine vinegar.
Voila’