1/2 lb linguine
1/2 lb shrimp
3 Tbsp olive oil
juice of 1 lemon
Preheat oven to 400 degrees. Cook pasta according to pkg directions. Combine olive oil, juice of 1/2 a lemon, salt & pepper. Add shrimp & turn to coat. Place on baking sheet & roast 5-6 min (depending on size of shrimp). Drizzle remaining lemon juice over shrimp & pasta.
These are two recipes I've been wanting to try for a while. I am not a seafood lover...I repeat...I do not like seafood. However, I have a child who would do absolutely anything for shrimp. My mom used to tell me I really should cook things (aka...seafood, mushrooms, peppers...) for my kids, whether I liked to eat it or not. OK mom, I listened...finally. Well, it was a hit. The members of this house that ate it, loved it! The rest of us had the linguine with asparagus. YUM! I got the basic idea for this recipe from Giada De Laurentiis, but I tweaked it a little. Again, YUM! The roasted shrimp is another genius Barefoot Contessa recipe, I just added it to pasta & added the lemon juice.
4 comments:
I want to try both! You are a good Mom!!
Looks delish-my hubby would love me even more if I made him the shrimp variation. I had to tell you that I am dying to make the Pecan French Toast you posted. I am planning on it this week- Can I post the recipe and credit/link it back to you? Thanks!
YYYUUUMMM!!!!
These pictures are making me hungry and I JUST ate breakfast!!!
This was SOOOOOO good!!!!Since I wanted both...I made the shrimp linguine with asparagus on the side!
Ellie (my favorite picky eater!!!) even tasted the shrimp...and said it was good!!
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