I know there is only one lone shrimp to be seen in this picture, but there really are more in there. I didn’t get the shrimp stirred into the pasta as well as I should have. Maybe this plate should be called “shrimp skimpi”. I adapted this from a Rachel Ray recipe. The original called for grilling the shrimp. I shortened it by using pre-cooked, deveined, tail-off frozen shrimp.
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