Linguine with Shrimp Scampi
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Recipe found at foodnetwork.com
I don't always have lemons to do the slices, and it is still really good, but it is better with the lemons, they just add such a nice flavor to the shrimp
Cheddar Bay Biscuits
2 C. Bisquik
6 Tbsp. butter
2/3 C. Milk
1/2 C. shredded Cheddar cheese
1/2 tsp. garlic powder
1/2 tsp. old bay
1/2 tsp. parsley flakes
Preheat oven to 450.
In a mixing bowl combine Bisquik, 4 Tbsp. butter, milk and cheese using a pastry cutter of fork. Spoon into baking sheet. Bake 8-10 minutes.
While they are baking combine 2 tbsp. melted butter, garlic powder, old bay and parsley flakes. Brush over biscuits when they come out of oven.
- 1 pound fresh asparagus
- Extra Virgin olive oil
- Kosher salt, plus extra for sprinkling
- Freshly ground black pepper.
- Preheat the oven to 400 degrees F.
- I always cut off the 1"-1 1/2" of the root end, it is a bit touch and woody tasting. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Easy Chocolate Mousse
from: Our Best Bites
1 tsp. unflavored gelatin
1 Tbsp cold water
2 Tbsp. boiling water (just heat in a small bowl in your microwave)
1/2 C. sugar
1/4 C. unsweetened cocoa powder
1 C. whipping cream
1 tsp. vanilla
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening bring 2 Tbsp. water to boil in the microwave. whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl combine sugar, cocoa, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin and refrigerate for 30 minutes.
I put mine in pretty wine glasses and then refrigerate for 30 minutes. Add whipped topping and fruit right before you serve.
This is a very rich mousse. My husband and I never finish in one setting, so really, in just a few minutes you made dessert for two nights. :)