Whew. It has been a hectic week getting back into the 'normal' schedule after break, and break itself was a whirlwind. So, yeah, busy! But not complaining.
I wanted to wish ya'll a happy new year with one of my go-to dinners, which is Dylan's personal favorite and not only his most-requested dish but also what he asked for his birthday dinner. Yes, I am truly blessed with a child with good taste.
This dish is something I make so often I kinda sorta don't remember the exact measurements, so play around with it to your liking (particularly the spices). I've made it with lemon-garlic seasoning, adding garlic powder, and so on and it always comes out delicious.
First, start off by boiling some water and throwing 1/4 box of angel hair pasta in there until done, about 8-9 minutes.
Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium-low heat. Add in 2 cloves chopped garlic, and sauté until fragrant. Then, add 1 tsp. of red Chile pepper flakes.
Add 1 lb. deveined and de-shelled (is that a term?) shrimp (if using frozen, make sure it is thawed, and I like to leave the tails on).
Cook until the shrimp is pink.
Add in drained, cooked pasta and mix together. Turn off heat, then squeeze the juice of one lemon over the pasta and shrimp.
Serve! I typically will garnish with fresh chopped parsley but forgot to pick some up from the store.
A very simple yet crave-worthy dish. I like to enjoy with some white zinfandel. Not that I'm a wine pairing expert or anything... I just like white zin and would recommend it with everything (burgers? WHITE ZIN). I digress...
Lemon-garlic shrimp pasta
Recipe from: I can't remember...
Serves: 3
1/4 of 1 box angel hair pasta (I use whole wheat)
1-2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon red Chile pepper flakes
1 pound shrimp, deveined and thawed, with tails on
1 lemon
Chopped fresh parsley, for garnish
Boil water and cook pasta until done, about 8-9 minutes.
Meanwhile, heat olive oil in a pan over medium-low heat. Add garlic, and saute until fragrant. Sprinkle garlic with red Chile pepper flakes and add in shrimp. Cook until shrimp is pink.
Add cooked and drained pasta to pan, and stir together for a few moments. Turn heat off, and squeeze the juice from one lemon over pasta and shrimp.
Serve, garnished with fresh parsley.
I wanted to wish ya'll a happy new year with one of my go-to dinners, which is Dylan's personal favorite and not only his most-requested dish but also what he asked for his birthday dinner. Yes, I am truly blessed with a child with good taste.
This dish is something I make so often I kinda sorta don't remember the exact measurements, so play around with it to your liking (particularly the spices). I've made it with lemon-garlic seasoning, adding garlic powder, and so on and it always comes out delicious.
First, start off by boiling some water and throwing 1/4 box of angel hair pasta in there until done, about 8-9 minutes.
Meanwhile, heat 1-2 tablespoons olive oil in a large skillet over medium-low heat. Add in 2 cloves chopped garlic, and sauté until fragrant. Then, add 1 tsp. of red Chile pepper flakes.
Add 1 lb. deveined and de-shelled (is that a term?) shrimp (if using frozen, make sure it is thawed, and I like to leave the tails on).
Cook until the shrimp is pink.
Add in drained, cooked pasta and mix together. Turn off heat, then squeeze the juice of one lemon over the pasta and shrimp.
Serve! I typically will garnish with fresh chopped parsley but forgot to pick some up from the store.
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| So, you caught me: the pictures were taken at Christmastime. OR did I not yet put away my Christmas stuff? Bwahaha you'll never know! |
A very simple yet crave-worthy dish. I like to enjoy with some white zinfandel. Not that I'm a wine pairing expert or anything... I just like white zin and would recommend it with everything (burgers? WHITE ZIN). I digress...
Lemon-garlic shrimp pasta
Recipe from: I can't remember...
Serves: 3
1/4 of 1 box angel hair pasta (I use whole wheat)
1-2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon red Chile pepper flakes
1 pound shrimp, deveined and thawed, with tails on
1 lemon
Chopped fresh parsley, for garnish
Boil water and cook pasta until done, about 8-9 minutes.
Meanwhile, heat olive oil in a pan over medium-low heat. Add garlic, and saute until fragrant. Sprinkle garlic with red Chile pepper flakes and add in shrimp. Cook until shrimp is pink.
Add cooked and drained pasta to pan, and stir together for a few moments. Turn heat off, and squeeze the juice from one lemon over pasta and shrimp.
Serve, garnished with fresh parsley.
Thanks, I was looking forward to the recipe. And the terms are shelled and de-veined.... at least in the south.
ReplyDeleteLove ya,
Mom