So I’m back from the massive bug that attacked me last week. Sorry for missing last week’s recipe, apparently I do have some readers who wait anxiously for the weekly recipe although I think Carrie might be the only one! I had a little trouble deciding what to post today since my two staple recipes (the BBQ Pork Chops and the Parmesan Chicken) were posted weeks ago. Jason and I decided last night that we’d just have to start cooking more recipes often in order to keep up with the pressure that is Recipe Wednesday! But that just means that he has to try a lot of new things so that works for me. 🙂
In the end I chose a recipe that I don’t cook as often as I’d like because I forget about it but we love it every time I make it.
Shrimp with Tomatoes over Pasta
12 oz Fresh or Frozen Shrimp
3 T Olive Oil
2 cloves Garlic, minced
1/4 t Dried Oregano, crushed
1/4 t Dried Basil, crushed
1 c. Cherry Tomatoes
2 t Lemon Juice
2 T Grated Parmesan Cheese
1 T snipped parsley
Pasta
1. Cook pasta
2. Thaw shrimp (if frozen). Pat dry with paper towels. In a 10″ skillet heat olive oil over medium/high heat.
3. Add shrimp, garlic, oregano, and basil. Cook about 3 minutes or until shrimp turn opaque, stirring frequently.
4. Add tomatoes and lemon juice. Cook and stir about 30 seconds or until heated through. Sprinkle with cheese and parsley.
5. Serve shrimp and tomatoes over pasta.
Let me know how it turns out! Also, let me know if there is a type of recipe you’re wanting more of (desserts, sides, breads, fish, etc)!
The Ball Family
September 17, 2008 at 7:03 pmJennifer- I’m so sorry to hear you were sick!! I kept checking last week for your recipe, but figured you were out of town.
We loved the poppy seed chicken you brought us. I have a recipe, but it doesn’t have pasta in it. I like yours better b/c then you don’t have to fix a seperate side dish of carbs. That would be a good recipe to post.