Rum Cream Shrimp Pasta


1/2 cup of double sliced Mushrooms
1/4 cup of chopped Green Onions
2 minced Garlic Cloves
1/2 cup of chopped Baby Spinach
6 oz of peeled shrimp
1 lb. Angel Hair Pasta
1 Pint of Heavy Cream
1/4 cup of Bacardi Rum
1 tbsp of Butter
1 tbsp of Parmesan
Sea Salt to taste


Cook Angel Hair Pasta according to packaging.
Melt 1 tbsp of butter in large pan on Medium, Saute mushrooms, garlic and green onions until mushrooms are tender.
Add shrimp, sea salt and toss. Once shrimp start to turn color, add rum, and let simmer.
Add cream, Parmesan, stir and let simmer to a small froth. Remove from heat. Let stand to allow sauce to thicken.
Plate pasta, spoon Rum Cream Shrimp on top, serve and enjoy!
Challenge: We encourage you to make your own “wind down from the day” dish. Show and tell. We love feed back from creative minds and hands. Visual aids (pictures) are always a welcome.


Hey now, this is my kind of drink…oops I mean dish! This dish was inspired by a busy day and by busy…I mean the full tilt busy. The kind of busy when you can’t find your car keys, your cell phone, your purse, one of your children (even though they are in the house) and your head (if it wasn’t attached to your neck) kind of busy. This dish was not only quick and simply to make, but it was also the perfect dish to help me unwind from the chaotic busy day. (Pair with a Pinot Grigio and the busy day is now a relaxed night)


Friday, August 10, 2012 - 6:17am


Related Cooking Videos