Tuesday, February 28, 2012

Those Little Scamps!

Shrimp Scampi with Spinach Salad

     For Shrimp Scampi                                      For Salad
       kosher salt to taste                                        6 cups baby spinach, washed and dried
       Grapeseed oil for pasta water                         1/4 cup dressing (see here for my favorite)
       12 oz whole wheat linguine                             1 cup cherry tomatoes sliced in half
       2 Tbs oliveoil
       3 cloves garlic, minced
       1 pound peel-and-eat shrimp
       2 Tbs unsalted organic butter
       2 cups chicken broth
       1/2 tsp black pepper
       1/4 grated Parmesan cheese
       1 Tbs fresh parsley, chopped

1. Boil salty water for pasta in large stockpot. Add a little oil.
2. Cook pasta according to package instructions.
3. While pasta is cooking, heat olive oil in a large saute pan over
     medium heat.
4. Add minced garlic, saute for 1 minute.
5. Add srhimp and butter.  Saute for 2 minutes.
6. Add chicken broth and let simmer for 2 minutes.  Remove from
7. Drain pasta but do not rinse.
8. Add inguine to pan, a small batch at a time.
9. Add black pepper. Gently fold in Parmesan.  Sprinkle with fresh
    parsley.  Divide into 4-5 bowls and serve.

For salad: Toss spinach with dressing and top with cherry tomatoes.

If it weren't for the "TEXTURE" of the shrimp *insert eye roll here* it would have been 4 forks ;)

Followed by *drum roll please* wait  *stop the drum roll a moment* AHEM. Now I better not hear ANYTHING about this not being healthy!!!  We all deserve a treat once in awhile! *restart drum roll please*


Ingredients: (Feel free to double. I do!)
   6 oz frozen orange juice (we use the concentrate cans)
   1 cup milk
   1 cup water
   1/2 cup sugar
   1 tsp vanilla
   6-9 ice cubes

Add all ingredients to blender and blend until ice is chopped.  Serve in your choice of glass!

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