So this is time of year where we realize how fast this year came and went. Just weeks ago we were shopping for the perfect gift, making sure our holiday meals were planned and prepped, wrapping gifts, and so much more. Now we have our christmas memories in our photos, and we are thinking of how we will make 2014 that much better.

 

Before I make my list of resolutions, I will make my last few 2013 recipes. Since most people are on leftover overload(including us), which is comfort food at it’s finest, I decided to lighten up our post christmas meals.


  

I am one of the lucky to few to have an ever so picky six year old. I dissect and tweak recipes just for her to give it a chance. Luckily, she likes shrimp, I’m good at shrimp. She also likes pasta, score!

Since most of the flavors are absorbed and concentrated on the shrimp, this dish has so much ‘invisible’ flavor.

I marinated the shrimp with olive oil, lemon, and a delicious roasted garlic,herb,and sweet red pepper spice.

 

What you need:

  • 1 lb small raw shrimp, cleaned and deveined
  • 12 oz cooked fettuccine
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, minced
  • juice of 2 lemons
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp roasted garlic and herb seasoning (I used Weber)
  • salt and pepper to taste

In a medium bowl, combine shrimp,seasoning, juice of 1 lemon, and olive oil. Let sit in fridge for 15 mins to an hour.

Grill shrimp for about 3-5 mins. Set aside

In large skillet, drizzle in some oilve oil. Add red peppers, garlic,shrimp,remaining lemon juice and butter. After 3-5 mins add in fettuccine and toss to coat. Serve garnished with chopped parsley or cilantro.

 


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