Sunday, May 14, 2017

Shrimp Pasta Recipe

8 ounces fettuccine 1 pound medium shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste 8 tablespoons (1 stick) unsalted butter, divided 4 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 2 cups baby arugula 1/4 cup freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves lemon juice

substitute any kind of pasta substitute garlic for garlic salt substitute oregano for dill weed substitute red pepper flakes for regular pepper don't need arugula use 1/2 cup of parmesan instead of 1/4 cup don't need parsley ADD LEMON JUICE

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Splash in lemon juice to taste. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

Sunday, April 16, 2017

Salmon Recipe

I'm putting this here so I have a place to save my recipe in my recipes bookmark folder. Preheat oven to 425 degrees. Put salmon steak in cinnamon roll tin. Add salt n pepper. Melt half stick of butter and drizzle over salmon. Take 1 clementine and place the pieces on top of salmon. Cook in oven for 14 mins. Don't need to flip.