I went back to trusty FoodNetwork.com and found this recipe from Paula Deen. It sounded so strange that I decided I just had to try it, especially since it included a few of the bf's favorite things-- angel hair pasta and salsa. I bet he never thought he'd get those 2 items together and I certainly never thought I'd mix them! It has some Italian, Mexican, and Greek flavors going on, but it works. Trust me. It works. As a general rule, seafood and cheese do not mix. Except in this recipe. I found that it's not cheesy at all, just creamy. A few things I did differently...
-I accidentally ended up with mozzarella instead of Swiss cheese. I don't think it made much difference, but next time I would go for Swiss.
-I used Greek yogurt instead of plain because I like that little tang.
-I used a full box of angel hair because I wanted lots of leftovers. In retrospect, I probably should've upped the liquids a bit more, but it turned out fine anyway.
-I used hot salsa. We like it hot.
-I tossed my shrimp in salt, pepper, cayenne, and red pepper flakes. Again, we like it hot. And the title of the recipe is "spicy" but it only calls for "mild salsa." No ma'am, Ms. Paula. I want some spice!
I served it with a side salad and roasted broccoli and cauliflower.
My picture taking skills are terrible, especially when I'm hungry. I snap a pic and dive in. And since I'd decided to send my gluttonous January out with a bang, we topped this meal off with a lazy version of a hot fudge brownie sundae. Little Debbie brownie + chocolate syrup + zap in microwave for 25 seconds + vanilla ice cream + more hot syrup. Mmmmm!
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