Normally, I’m not such a big pasta fan but, as you will see later in this post, I enjoyed a lovely pasta dish this evening. First things first. Breakfast.

Yesterday I really wanted French Toast but no one else did so I waited until today to satisfy my craving. It was well worth the wait.


One beaten egg, a splash of cream, mixed with a generous amount of cinnamon and a sprinkling of vanilla and nutmeg. Add to that three slices of bread and you have breakfast for one mom and one kid. Ryan had cheese and crackers instead. He’s not real big on breakfast food!

For lunch today, I had a hot dog with mustard and a handful of chips with a glass of organic lemonade. Yummy!

Dinner. It’s always a challenge for me. Sean gets home so, so late and, if he hasn’t called me by 7pm, I’m just about ready to give up on cooking at all. However that has been leading to some bad eating habits lately (I’m back up to 192) so I think I need to cook dinner early and just let him eat leftovers when he gets home. Tonight was my first journey down that path and I created a really delicious meal.

First, I took a cup and a half to two cups of penne pasta and boiled it. At the same time, I put 1 Tbs butter and a cup of half and half in a small saucepan over medium heat. Once the butter had melted, I added about 1/2 – 3/4 cup of parmesan cheese, a handful of Monterey Jack cheese, some dried rosemary leaves, freshly ground pepper, and a pinch of nutmeg and left all that to simmer over Low heat. Then I chopped some baby bella mushrooms and cooked them in a Tbs of butter. When they were ready (soft and slightly browned) I added them directly to the sauce. Then I cooked 1/2 of shrimp in 1 Tbs butter with one clove of finely chopped garlic and a splash of vermouth. When the shrimp began to get pink, I added the entire mixture to the sauce as well. I combined the sauce with the pasta (DRAINED) and then put it in a casserole dish, topped it with some Italian breadcrumbs and put it in a 425 degree oven for about 10-15 minutes. Since I was cooking the dish in the oven I didn’t cook the shrimp in the pan all the way through. It’s better for the shrimp to be slightly underdone in that instance.

When it came out of the oven, it looked like this:

Shrimp and Mushroom Alfredo

Oh, and like this:

Shrimp and Mushroom Alfredo

And when I put it on my plate it looked like this:

Shrimp and Mushroom Alfredo

Like I said, I don’t usually like pasta but this was really darn good! There was no recipe, just throwing some stuff together at the spur of the moment.

In other news, I got a new food processor today. My old one called it quits after my mom helped me make bread the other day. My new one is a Wolfgang Puck monster, 900 watts and 12 cups. Hopefully it will last me a long time. Good night sweet cuisinart…you were good to me.

old workhorse

carri - Pasta, mushrooms, shrimp, cheese! All my favorites! I have got to make this and soon!

VanderbiltWife - Mmmm…looks delish! May have to make this and just let DH pick out the mushrooms.

whimsigal - Y’all,

It was really good! I hope you do try it and hope you can follow my ridiculous directions!


Humble Origins - …Came over from PW’s site and I got a tickle out of you describing your new food processor – it reminded me of “Tim the Tool Man”…You know, like a guy talking about a car, “yeah, it has a big block with dual quads, four on the floor, posi-trac…(grunt, grunt, grunt)…lol ;o)
…Great blog & recipes!
…Blessings… :o)

whimsigal - Humble Origins,

I was going to address you as H.O. but thought that might actually be offensive! LOL

You made me laugh so hard with that Tim the tool man comment. I was a little bit excited about the new appliance!

Thank you for your comment and please come back again!


piscesgrrl - Did you just make this up? This recipe? Seriously, that is astounding to me. I am not very creative in the kitchen, I just learn from what I eat, read, see…

Wow. You go!

whimsigal - Laura, I did make it up but based it on dishes I’ve had in the past, like Penne Rustica from Macaroni Grill. I wasn’t sure what I needed to combine but I just threw things in until they seemed right. I rely on things I’ve tasted as well. Sometimes, I will totally make something up but usually, my cooking is based on something I have had before.

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