Sunday, March 8, 2009


I love when I make a dinner that looks like it could be served in a restaurant. Tonight I made Lemon Garlic Shrimp. It was SO good...I was tempted to eat a second helping, but I decided to save it and take it for lunch tomorrow.  

I'm so satisfied, I love making yummy things! Yesterday, I made my Butternut Squash Lasagna, that was good too. I'm on a roll these days!  

When I was taking pictures of our dinner, Dougie made sure to remind me to take a picture of his dinner!  (Don't forget mine, Momma!)

I usually don't make two dinners...he mostly eats what we eat or doesn't eat at all! (Who sounds like a parent, now?) But shrimp has a weird textures for kids, so Spaghetti Os it was!

Here's the recipe I used for the Shrimp dish...I changed it up a little bit from the original recipe...I'll include both!

1 (8 ounce) package linguine pasta (I used thin spaghetti)
1 tablespoon olive oil (I used probably two...)
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine (I used White Zinfadel)
1 lemon, juiced (I used 1/4 cup lemon juice)
1/2 teaspoon lemon zest (didn't have a lemon...)
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
1/4 cup butter (I used half this much!)
3 tablespoons chopped fresh parsley

*and I added a red pepper for some more taste!

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix shrimp, butter, and parsley (and red pepper!) into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.