| PASTA FLAN WITH SHRIMP AND ASPARAGUS | |
 Water Salt 3 oz. wheat angel hair pasta, uncooked 3 eggs 2 c. whipping cream 1/2 tsp. nutmeg Fresh ground pepper 1 c. Parmesan cheese, divided 1 lb. frozen asparagus spears, 1" pieces 1 1/2 lbs. lg. shrimp 6 tbsp. butter, melted Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet. Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside. Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes. While pasta is cooking, melt butter in skillet. Add mushroom, asparagus and saute until soft. Add shrimp and cook until pink and curled. Add 1 cup whipping cream and heat until warm. To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus over the top. Sprinkle with remaining parmesan cheese. | |
Pasta Flan with Shrimp and Mushrooms
I'm interrupting the Crockpot series with one of the most amazing recipes I've made in a very long time and will definitely be on my list of "go-to" recipes. Enjoy this alone or with a nice piece of crusty bread. The key to this recipe is good parmesan cheese!
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