This is a super simple recipe that my mom and I like to cook together.

It’s good for those meatless Mondays and religious occasions. My family has eaten shrimp scampi for Good Friday, so we cannot eat meat. My grandma also likes to make this as our Christmas Eve dinner.

Total Time: 40 min

Prep Time: 15 min

Cook Time: 25 min

Serves: 4-5 servings (1 serving = 1/3 cup)

Items You Need:

  • 3 large bowls
  • 1 small bowl
  • Garlic mincer
  • Skillet
  • Lasagna pan
  • Pot for boiling water
  • Spaghetti spoon
  • Salad spoons
  • Knife for chopping
  • Oven

Ingredients:

  • Ronzoni thin linguine (4 boxes)
  • 1 stick unsalted butter
  • 1 whole garlic
  • Grated pecorino romano cheese
  • 2 lbs shrimp, raw
  • French parsley (1 fistful)
  • 5 romaine lettuce heads
  • 4 tbsp extra virgin olive oil
  • Yellow tail pinot grigio (3/4 c)
  • 1/4 c light caesar dressing
  • 1/4 tsp Mediterranean sea salt
  • Texas toast caesar croutons

Directions:

  1. Preheat oven to 400 deg F
  2. Place shrimp in bowl and rinse
  3. Mince whole garlic
  4. Chop French parsley, place in a small bowl, and set aside
  5. Chop lettuce and place in a large bowl
  6. With butter, sautte garlic until brown
  7. Add the butter and garlic mixture into a lasagna pan and add 3/4 c of yellow tail pinot grigio
  8. Place shrimp in lasagna pan and cover shrimp with the butter and garlic mixture
  9. Pour 1/4 c of light caesar dressing onto lettuce and mix
  10. Shake 1/4 tsp of Mediterranean sea salt onto salad
  11. Top salad with croutons
  12. Bake shrimp for 25 min
  13. Boil water in pot
  14. Pour linguine into pot and cook according to box
  15. Once linguini is finished, place into large bowl
  16. Finish pasta with shrimp and extra virgin olive oil drizzle
  17. Serve with pasta and salad
  18. Enjoy!

If you are cooking this meal for someone with a gluten problem, substitute the linguine for the gluten version.  Seafood allergies? Try chicken! Defrost two pounds of chicken. Cut thin slices and marinade with Lawry’s lemon pepper marinade (1/4 c). Let chicken soak in marinade in freezer overnight for best taste. Then bake at 350 deg F for 40 min.

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