I was not supposed to cook this pasta dish that day. I wanted to use the spaghetti to cook an Asian noodle dish. But I was out of fresh greens and only left with frozen peas and carrots which I always stock up for fried rice. As I looked through my ingredients, I only had some shrimps, frozen peas and carrots, garlic and some scallion, how to cook an Asian noodle with these ingredients? Then, I went to look at my refrigerator again and noticed the 1/2 cream cheese that I used before and the whole milk that I had. So, tada, I could make a Western dish out of these ingredients and thus this dish was created. It was well liked by my girls and we even had leftover for them to bring to their school for lunch.
1 (16oz) spaghetti, cooked, drained and set aside.
12 large shrimps, cut into small pieces
1 cup frozen peas and carrots
8 cloves of garlic, chopped
1/4 cup chopped green onion (the bottom or white part)
1/2 block of cream cheese (4oz)
1/2 cup of whole milk
Sea salt to taste
Black pepper to suit
1/2 tsp. organic chicken base
Garlic powder to suit
Dried celery flakes to suit
1. Heat a large frying pan to medium heat. Add in olive oil. When warm, add in garlic and green onion, stir until fragrant. Add in shrimps, stir-fry until cooked. Add in peas and carrots, stir-fry well.
2. Add in cooked spaghetti, mix well.
3. Add in cream cheese, milk and chicken base. Mix well until cream cheese is melted. Season to taste with garlic powder, dried celery, sea salt and black pepper. Stir and mix well. Serve hot!