Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, easy ham & shrimp pasta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Easy ham & shrimp Pasta is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Easy ham & shrimp Pasta is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy ham & shrimp pasta using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Easy ham & shrimp Pasta:
- Take 1 pkg Spiral pasta or pasta of choice
- Make ready 1 pkg cooked ham
- Make ready 1 container blue cheese
- Take 1 pint heavy cream
- Take 1 half onion
- Make ready 1 small bag of medium shrimp
Try it with berry jam on the side. Chef John's Honey-Glazed Ham Rating: Unrated. Remove the ham from the wrapper and discard glaze packet. Then spray a non stick spray into shallow roasting pan or dutch oven and place the ham in cut side down.
Instructions to make Easy ham & shrimp Pasta:
- Cut up ham an onion in small pieces, sauté ham, shrimp and onion in pan for 10 min. Drain access water set to side.
- Boil pasta until desired consistency and set to side.
- Mix blue cheese and heavy cream in pan together and put on low heat for 15 min mixing thoroughly.
- Add ham, onions, shrimp together in pan, mixing together, pour your blue cheese sauce on top and Enjoy!
Remove the ham from the wrapper and discard glaze packet. Then spray a non stick spray into shallow roasting pan or dutch oven and place the ham in cut side down. Pour the juice over top of the ham and then cover tightly with foil. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. This opens up the outer layer of the ham, allowing the glaze to soak into the meat.
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