BRITTIAN’S SPECIAL PASTA

This dish is dedicated to my grandson, Brittian.  Brittian is my eldest grandchild.  If there are any grandmothers out there reading this blog, you know it’s not about the dish it’s about your grandbaby.  He tells me he loves this dish, so I love making it.

BRITTIAN’S SPECIAL PASTA

1  whole boneless skinless chicken breast,  1/2 pound raw shrimp with heads and shells, 1/2 pound 80/20 ground beef, 4 ounces mild Italian sausage,  2 pounds spaghetti noodles,  1 teaspoon black pepper, 2 tablespoons granulated garlic,  2  (1.5 oz.) packages dry spaghetti bolognese sauce mix,  1/8 cup green bell pepper, finely chopped, 2 stalks celery, finely chopped, 4 tablespoons seasoning salt, 4 garlic cloves, minced, 1/2 stick salted butter, 1 (23.9 oz.) jar spaghetti sauce, 3 green onions, thinly sliced,  1 (8 oz.) can stewing tomatoes, 2 tablespoons Italian seasoning,  1 1/2 cup parmesan cheese, grated, 4 tablespoons sun-dried tomatoes, chopped, 1/2 tablespoon fresh basil, chopped.

Remove the shrimp heads and shells.  Add 2 teaspoons garlic oil, the heads, and shells into a large stockpot, add 6-7 cups cold water.  Add  1 celery stalks, break in half,  1 small white onion, including outside hull, cut in half, 2 teaspoons cajun seasoning salt, 1 teaspoon black pepper, 2 bay leaves, 1 small carrot, 2 garlic cloves, 1 tablespoon dried coriander. Put on the stovetop, bring to a rapid boil, reduce to a simmer.  Put a lid on the pot and cook for 15 minutes.  When the stock cools, strain it.  Put the pot back on the stove time. This is the water/stock you are going to cook your noodles in.  Cook the spaghetti according to the package directions.  Reserve 2 cups of the stock. 

Cut chicken breast into 2-inch cubes.  In a large skillet melt, the butter sauté the chicken until tender and slightly browned.  Remove the chicken from skillet and set aside.  Devein the shrimp, set aside.  Cut the casing off the sausage add to skillet with the butter, cook until browned; now add the ground beef and continue to cook and stir together till done.  Remove from the skillet put all the meats in a bowl. Season the meats with salt, pepper, Italian seasoning, and granulated garlic.  Taste set aside.  Add all the vegetables to the skillet, sauté until the onions are transparent.  Drain off the grease.  Dump your meats except for the shrimp, add the spaghetti sauce, stewing tomatoes, 1 cup shrimp stock, and dry spaghetti sauce mix, stir together and simmer for approximately 10-12 minutes.  Add shrimp, cook until the shrimp curl and turn pink.  Pour the sauce over the noodles, top off with parmesan cheese and garnish with fresh basil leaves.

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