This was practically a staple meal when I was growing up... well maybe not entirely but I remember having it a lot and hubby and I have it at least once every two months or so. It's pretty quick, easy and cheap which is great for us haha! :)
P.s. all these pictures are from online. I was too busy making Andrew's dinner before he demanded another course and making the salad before hubby had to leave for work to take pictures....
You will need:
One can tiny shrimp
One box (or half box depending on the size) ring pasta
Mayonnaise
Mustard
and (my favorite) PICKLES!
So you cook the pasta, it's a fast cook since there isn't much there. We always throw a good amount of salt into the water and add olive oil to the boiling water to keep pasta from sticking to the bottom.
Meanwhile, drain the shrimp into a container of some kind (you'll want the juice in a minute here).
Once pasta is cooked, drain and then drizzle the shrimp juice over the pasta. Shake once or twice then return to pan (not on hot burner). Add around two scoops of mayo and a good squirt of mustard. Then cut up your pickles (should be roughly the same size as the shrimp) - you can use as many as you want - and add to pot. I also add more salt and pepper plus a bit of garlic powder.
It's best while hot but is good cold too! Also, especially when it's cold it's lovely on some warm buttered toast!
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| This is about what it will look like :) |
Enjoy! :)
