Thursday, August 19, 2010

Shrimp Monica

I have been eyeing this recipe on my friend's blog, Robin's R&R, for awhile now. It is actually Crawfish Monica, but Brad can't have crawfish. He loves shrimp though! So i decided to make this with shrimp. Robin mentioned that she would have doubled the sauce & that is what i did. If i had to do it again, though, i probably would have just done a little extra sauce but not completely doubled it. I also had a hard time getting the sauce to thicken. Maybe because i had a little too much.

Also, i used heavy whipping cream. And butter. Just saying, this is NOT a healthy recipe. If you are sticking to your diet like mad, then you may want to click out of this blog! Or you can just pay attention to two key words: Portion Control (which i stuck to very well last night)! I do think I might start trying out some lighter versions, though.

By the way, Brad LOVED this dish. LOVED. He said it's right up there with my breakfast ones (the omelette & frittatta are his favorites!). He said that it was the perfect amount of sauce & that it DID thicken. He insists that if i do it any differently next time, it won't taste "right". However, i was pms'ing like crazy last night & i hated everything. So yeah. Maybe take what i said above with a grain of salt. :)

(He was actually cracking me up saying, "Mmm-hmm! I love me some Monica! You're gonna have to have her over again!!" HA! He cracks me up.

Shrimp Monica
adapted from Robin's Crawfish Monica

1.5 pounds Shrimp or another seafood of your choice
2 sticks of butter (next time, i would try 1 1/2)
4 cups heavy whipping cream (next time, i would do 3)
1 bunch green onions, chopped
3-10 cloves garlic, chopped (to taste - i used 6)
creole seasoning to taste (i used Tony's. & if you are from Louisiana, you will too!)
1 pound cooked fresh pasta, preferably Rotini.

1. Cook pasta according to package directions. Drain, then rinse under cool water. Drain again, thoroughly. 

2. Melt butter in a large pot & saute green onions & garlic for several minutes. 

3. Add seafood and saute for 2 minutes. 

4. Add whipping cream, then add several big pinches of creole seasoning, tasting before the next pinch until you think it's right. 

5. Cook for 5-10 minutes over medium heat until the sauce thickens. Add pasta & toss well. Let sit for 10 minutes or so over very low heat, stirring often. Serve immediately. 

Thanks, Robin! :)


  1. Sounds so yummy! I wish my hubby wasn't allergic to shellfish. Although he is such a good sport about taking me out for seafood. What a guy!

  2. OMG, that looks SO good! I prefer shrimp to crawfish if it's a cream sauce. I am totally going to try this sometime!


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