Week #11’s Winning Recipe!

Dawn really went all out on this week’s recipe Free For All!   I have yet to attempt to create it but it looks very yummy!  I will be cooking it up soon and THANK YOU Dawn for another great recipe!

Sauteed Herb Shrimp over Fettuccine with Snow Peas & Toasted Almonds along with Fresh Strawberries

The 6 main ingredients for dinner are:
Shrimp (on sale at Payless this week)
Snow peas
Fettuccine pasta
Strawberries
Almonds
Parmesan Cheese (optional)

Peter, here are the additional items needed –some on your lists and some I’m suggesting be added to a kitchen cooking “STAPLES” list – ingredients you probably have on hand on a regular basis in your kitchen or that you may want to consider adding.

For this dinner recipe:

Olive Oil
Wine
Lemon juice or lemonade :)
Another spice – Tarragon (it’s great in spring/summer dishes)

And more staples to consider for your kitchen –
Flour
Sugar
Nutmeg
Butter/margarine

SAUTEED SHRIMP with HERBS

1 LB large shrimp, peeled & deveined
1/3 c. olive oil
2-3 garlic cloves, blanched in boiling water 2 minutes, drained & finely minced
3/4 c dry white wine
1 1/2 tbsp lemon juice
2 tbsp chopped parsley
1 tbsp snipped fresh chives (or 1-2 tsp dried)
1 tbsp chopped fresh tarragon or (1-2 tsp dried)
Salt

Pat shrimp dry. Heat oil in heavy large skillet over medium-high heat.
Add shrimp and sauté until just opaque, about 3 minutes. Remove and drain on paper towels.
Remove all but about 1 tablespoon oil from skillet. Place over medium low heat, add garlic and stir 30 seconds. Pour in wine, increase heat and reduce mixture by 1/3. Add lemon juice and return to boil. Remove from heat. Stir in parsley, chives and tarragon and additional tablespoon or two of olive oil. Taste and season with salt and additional herbs & lemon juice if desired. Arrange shrimp over cooked pasta. Spoon herb sauce over top and serve.

FETTUCINE NOODLES

Cook pasta according to package. Add olive oil and salt to lightly coat. Set aside to use as base for shrimp and “shrimp sauce”.

SNOW PEAS with toasted almonds

2-3 cups fresh snow peas
¼ cup sliced almonds
Olive oil
1 tsp lemon juice

Heat 1-2 TBSP olive oil in skillet over medium heat. Add about ¼ cup sliced almonds and cook until golden brown and fragrant stirring frequently – about 1-2 minutes. Add snow peas and minced garlic and sauté until snow peas are crisp but tender – another 1 ½ – 2 minutes. Remove from heat and add lemon juice. Season to taste with salt/pepper as desired and serve alongside shrimp pasta.

Slice fresh STRAWBERRIES.

Add cooked/coated shrimp over fettuccine and pour with extra sauce, sprinkle with parmesan cheese (optional) and serve with the snow peas and toasted almonds. Add strawberries to plate for extra color – or wait and eat afterwards as a light dessert.

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