Shrimp and Asparagus Pasta

I was surfing blogs this week and came across this blogger's link to this this recipe. I made it tonight and it was so yummy! We're not big fans of bell peppers (they taste too acidic for us), so we left it out.


Ingredients

8	ounces penne, whole wheat
16	ounces shrimp, cleaned and peeled
1	red pepper, sliced
1	lb asparagus, cut in one inch pieces
1	tbsp olive oil
1/4	cup parmesan cheese
1/4	tsp red pepper flakes
2	tsp oregano
1	tsp basil
1	clove garlic, chopped

Directions

1. In a large skillet heat olive oil over medium heat.
   
   
2. Add garlic and cook for one minute.
   
   
3. Add asparagus and sautee' asparagus for 3 minutes.
   
   
4. Add shrimp, red pepper, oregano and basil.
   
   
5. Cover and cook for 5 minutes or until shrimp are pink and vegetables are tender-crisp; stirring occasionally.
   
   
6. Meanwhile, cook pasta as directed on package.
   
   
7. Drain pasta. Add shrimp & vegetables.
   
   
8. Toss with 1/4 tsp red pepper and parmesan cheese. Serve & enjoy!

Linguine with Shrimp and Creamy Roasted Tomatoes

This was delicious! Shrimp was on sale here the week of Super Bowl, so we got a good deal on it. This would make a great Valentine's Day dinner :)



* 1 1/2 cup(s) grape tomatoes
* 1 tablespoon(s) extra-virgin olive oil
* 1 teaspoon(s) thyme leaves
* Kosher salt and freshly ground pepper
* 3/4 pound(s) linguine
* 1 cup(s) heavy cream
* 3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
* 2 teaspoon(s) fresh lemon juice
* 1 teaspoon(s) finely grated lemon zest
* 1 tablespoon(s) coarsely chopped flat-leaf parsley

Directions

1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

Greek style shrimp

Number 38 of my 50 was Greek style shrimp found here.

We skipped the suggested salad and served it with rice. We also substituted the white wine with white grape juice.