From Simple to Super: Cooking with Darnell and Michelle

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From Simple to Super: Shrimp Pasta Pot Pie

by Michelle Arnold

Posted on June 7, 2013 at 12:48 PM

Updated Friday, Jun 7 at 1:01 PM

Special thanks to Roger Burkman as our special guest this week. He is a 1980 National Champion from the University of Louisville Men’s Basketball Team and he is currently the Athletic Director at Spalding University.

Shrimp Pasta Pot Pie

1/2 pound of medium size shrimp (diced)
2 cups cooked penne pasta
2 1/2 cups shredded parmesan
1/4 cup butter
1/4 cup flour
1 cup heavy cream
1/2 cup sweet chili sauce (Frank’s makes one)
1 red and yellow pepper
Vegetable oil (to saute with)
Non-stick pan

To make parmesan pot pie mold follow direction from video.
Put butter in sauce pan on medium heat, add flour and cook for 1 minute continuously stirring. Add cream and whisk, add sweet chilli sauce and then turn on medium low. Add cooked pasta to sauce and allow to get hot from warming in the sauce. Dice your peppers, saute your shrimp and pepper in 2 tablespoons of oil, then add to the pasta. Place pasta in parmesan mold and place parmesan lid on top! Enjoy!