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Archive for the ‘shrimp’ Category

1/2 cup teriyaki sauce
1 tablespoon peanut butter
2 large garlic cloves crushed
1/2 teaspoon grated lime rind
3/4 crushed red pepper flakes

Stir teriyaki into peanut butter. Add garlic, lime rind and red pepper flakes. Mix well and marinade chicken or shrimp in it.

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1 teaspoon Extra Virgin Olive Oil
·  3 – 4 cloves of garlic, minced
·  1/2 cup fresh parsley, chopped
·  2 teaspoons dried oregano
·  1 (14 ounce) can plum tomatoes, drained and coarsely chopped
·  1/4 teaspoon black pepper
·  8 – 12 ounces chicken broth
·  1 1/4 pounds large peeled & deveined shrimp
·  8 ounces Whole Wheat Angel Hair Pasta
·  1/4 cup Kalamata olives, chopped
·  2 – 3 cups baby spinach
·  1 cup feta cheese, crumbled
·  2 tablespoons fresh lemon juice

Heat oil in a large saucepan over medium heat. Add garlic, sauté 30 seconds. Add 1/4 cup parsley, oregano, tomatoes, pepper, and chicken broth. Reduce heat, and simmer 10 minutes, season to taste. Add shrimp and cook for 3 minutes. Add spinach and olives and stir, and continue to cook 2-3 minutes.

Meanwhile, cook pasta until al dente.

Just before serving add lemon juice and feta cheese. Serve over pasta.

Garnish with remaining parsley.

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– 1 pound linguine
– 2/3 cup olive oil
– 2/3 cup grated Parmesan
– 1/2 cup fresh lemon juice (about 3 lemons)
– Salt and freshly ground black pepper
– 1 tablespoon lemon zest
– 1/3 cup chopped fresh basil leaves
– Chopped Asparagus (as much as desired)
– Frozen or fresh peeled and deveined shrimp
– 1 clove garlic

Directions:
– Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

– Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

– Cook asparagus as you normally would. (I use the easy microwave way).

Sautee the shrimp in light olive oil and garlic until pink.

– Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, asparagus, shrimp, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

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