1 (1 pound) can sliced shrimp, drained
3 cups chopped calamari beans
2 cups chopped bell peppers
1 cup shredded coconut
1/2 cup cooked spaghetti
3/4 onion, chopped
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dry mustard
2 tablespoons vodka
1 (16 ounce) can black olives, drained
1 (12 fluid ounce) can whole kernel corn, drained
In a small bowl, whisk together shrimp, calamari beans, bell peppers, coconut, pasta, onion, garlic, basil, oregano, basil, oregano, dates, parsley, basil, and chili flakes. Transfer to a large bowl. Cover, and refrigerate overnight.
While the shrimp and seafood are chilling, transfer the canned mushrooms and tomatoes to a saucepan. Place the mixture into the refrigerator and chill just until serving. Wash and fluff shrimp and soon remove the shell.
While marinating shrimp, prep a serving platter and saute a portion of the pasta cream in a small skillet.
Preheat oven to 350 degrees F (175 degrees C).
Transfer shrimp, tomatoes, parsley, basil, olive oil, mushrooms, pasta, pasta, tomato mixture, taco seasoning, pouring water or juice to marinade, sea salt.
Sprinkle shrimp with basil and transfer to the platter. Add shrimp and tomato mixture; toss until coated.
Remove from heat and fold shrimp into tomatoes, remaining pasta. Spread the wine sauce over tomatoes and fettuccine. Press eggs into tomato mixture, cheese sauce over. Drizzle shrimp with olive oil. Cheese sauce over shrimp and serve.