chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, March 31, 2016

Meyer Lemon Shrimp Pasta

Miss F is obsessed with shrimp, she can nearly devour an entire pound on her own. Whenever C isn't home for dinner, she usually requests that I make shrimp. I had originally planned to bake shrimp with lemon and have green beans on the side, but when I picked her up from dance class, she requested pasta. Luckily I had a package of spaghetti on hand, so Meyer Lemon Shrimp Pasta was born. This meal comes together incredibly quickly, I picked Miss F up at 5 pm from dance class and by 5:30 pm we were seated at the table having dinner. This was entirely possible because of Fasta Pasta and such an easy sauce.
Meyer Lemon Shrimp Pasta

12 ounces thin spaghetti
1 tablespoon butter
1 pound shrimp, peeled and deveined
½ pound green beans, chopped
¾ cup cream
¼ cup chicken broth
Juice from ½ a Meyer lemon
¼ teaspoon salt
¼ teaspoon pepper

Prepare the spaghetti per package instructions, drain and set aside.

While the spaghetti is cooking, heat the butter over medium-high heat in a skillet. Add the shrimp and green beans, sauté for 5 to 7 minutes, turning the shrimp half way through the cooking time and stirring the green beans. In a two cup measure, stir together the cream, broth, lemon juice, salt and pepper. Pour over the shrimp and toss well to coat completely. Bring to a simmer and reduce the heat to low, simmering for 1 to 2 minutes more. Add the spaghetti and toss with the sauce, shrimp and green beans. Serve.
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