So, I doubt anyone has noticed, but I haven’t written about an entrée / dinner item in quite some time. Definitely not very often. I can assure it is not for lack of cooking or for lack of yummy results. It is from lack of good pictures…
I know that I am deficient in this area, but by the time D and I get around to eating it is usually around 7:30 or 8:00, after the girls are in bed. By that time it is dark outside and I have no natural light. I usually end up snapping a few pictures on my counter that aren’t great… I really want to use this blog to share the recipes that I try because I cook and bake a ton. Barring an artificial lighting setup, I just don’t know what to do.
Ok, so the pity party is over. I will just carry on and y’all have to deal, because I have a backlog of dinner recipes that are worth trying, even if the pictures don’t do them justice.
Like this pasta recipe.
I made this while my parents were here – we doubled the recipe below – and it is a nice, easy weeknight dinner. Low-stress and ready in about the time it takes the linguine to cook. It has a little kick from the red pepper that is tempered by the lemon and Parm. Note that we did not double all of the lemon juice (it would be a half cup!) when doubling the recipe – add it to taste.
8 oz. linguine, uncooked
1 lb. medium-size fresh shrimp, peeled and deveined
1/4 cup olive oil
3 cloves garlic, minced
½ tsp. dried crushed red pepper
1 (14-oz.) can artichoke hearts, drained and quartered
1/2 cup ripe olives, sliced
1/4 cup fresh lemon juice
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup grated Parmesan cheese
1. Cook linguine according to package directions; drain and keep warm.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic, and red pepper and cook, stirring constantly for five minutes or until shrimp turn pink.
3. Stir in artichoke hearts and next four ingredients.
4. Add to pasta and toss to combine.
5. Sprinkle with Parmesan cheese before serving.
Source: Southern Living, August 1995, p. 167