Linguine with Shrimp
- 1 Pound Linguine, Fresh
- 4 Tbsp. Butter
- 3 Tbsp. Olive Oil
- 1 Pound Fresh Shrimp, Peeled and Deveined
- 1/2 Lemon, Zest Grated
- 2 Lemons, Juiced
- 1/2 Lemon, Sliced for Garnish
- 3 Cloves Garlic, Minced
Bowl water in large pot.
Add noodles and cook for about 10 minutes. If you buy the fresh pasta it only cooks for a few minutes.
In a large pan, melt butter and add the olive oil.
Add minced garlic. Saute briefly.
Add shrimp. If you are in a hurry, buy shrimp that is already cleaned and steamed. (If you do this, just warm the shrimp in the butter and olive oil mixture)
Saute just until shrimp turn pink.
Remove from heat.
Add lemon zest, juice and slices.
Pour pasta in large bowl.
Add the shrimp and sauce mixture.
This is an awesome quick dinner with fresh ingredients. You can also add steamed asparagus and serve with garlic bread.
Pineapple Upside Down Cake
- 1 Stick Butter Melted
- 3/4 Cup Light Brown Sugar
- 1 1/2 Cup Flour
- 1/2 Tsp Baking Powder
- 2/3 Cup Sugar
- 3/4 Tsp Vanilla Extract
- 2/3 Cup Milk
- 1/2 Pineapple Fresh
Preheat oven to 350 degrees
Melt 1/2 stick butter and brown sugar in cast iron skillet.
Add fresh pineapple.
Sift dry ingredients.
Add 1/2 stick melted butter and remaining ingredients.
Mix until blended.
Pour over pineapple and brown sugar.
Bake in the oven for 40 minutes.
Turn upside down and serve.
Chicken Pot Pie
- 1/4 Cup Butter
- 1 Small Onion Chopped
- 3 Stalks Celery Chopped
- 3 Carrots Chopped
- 2/3 Cup Frozen Peas
- 3 Tbsp. Fresh Parsley Chopped
- 1/4 Tsp. Thyme
- 1/4 Cup Flour
- 2 Cups Chicken Broth
- 2/3 Cups Half-and-Half
- 3 Cups Rotisserie Chicken
- 1 Can Refrigerated Flaky-Style Biscuits
Preheat oven to 350 degrees.
Melt butter in skillet. Saute onion, celery, and carrots until tender. Add in peas, thyme, and flour and cook for about 5 minutes. Whisk in chicken broth, cream and cook until thick. Season with salt and pepper.
Prepare pie pan with Pam. Transfer ingredients. Top with biscuits, and bake for 20 minutes.