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Tuesday, August 25, 2015

Dinner two ways!

I haven't done a lot of cooking lately, but the other night I made dinner for KB and it was soooo good! Does Lemon Garlic and Rosemary Shrimp sound like something you'd be interested in? Read on my friend! 

I made the shrimp and then when I plated it, I came up with two different options. KB loves pasta and I am no as much of a fan, so I made his on a nest of pasta (whole wheat, sorry babe!) and then I sautéed some spinach and put the shrimp on top for me! 

What you will need: 
One large lemon
One pound shrimp (We had leftovers!)
Eight cloves garlic
1 tbsp rosemary (I used dried, but I recommend fresh)
Olive oil

Option 1: 
Whole wheat pasta 
Olive oil 
Sea Salt

Option 2: 
Garlic powder 
1/4 lemon

Preheat the oven to 400 degrees Fahrenheit. Start my coating the bottom of your baking dish with olive oil. Then zest a your lemon into the bottom of the dish. When the oven is hot, put your baking dish in so that the oil heats up and the lemon zest starts to cook. This will allow the flavors to combine. 

While that's cooking, slice up your garlic and prep your shrimp. You want the shrimp to be peeled and deveined before you put them into the oven, I bought mine ready to cook, so I skipped that step. (Honestly, it really grosses me out. I will gladly pay extra so that I don't have to peel and devein!) You will also want to thinly slice half of your lemon and quarter the other side. 

Once everything is prepped, take your baking dish out of the oven and add your garlic, shrimp and rosemary. Toss all of it in the dish and then pour it into a medium sized bowl. Take your lemon slices and line the bottom of your baking dish evenly. It took about nine slices for my square dish. Then pour your garlic and shrimp mixture back in, on top of the lemons. Return to the oven until your shrimp are cooked through and pink!

For the Pasta: 
Boil water in a pot, add in olive oil and a pinch of salt to keep the pasta from sticking together and cook to desired consistency. I like my pasta al dente, so it doesn't take to long!

For the Spinach: 
In a large skillet, sprinkle the bottom with some olive oil and add your spinach. Sprinkle the top with about 1 tsp of garlic powder and squeeze half of you leftover lemon. Then turn on the heat and toss in the pan until the spinach is wilted and a bright green color. 

Cooking Notes: 
  • I used a lot of garlic because it's basically my favorite food, but if you aren't too keen about eight cloves just use less and make it to your taste. 
  • I also used frozen shrimp because it was a cheaper option and I wasn't sure how this dish would turn out. Now that I know we both liked it I will buy better, fresh shrimp! I think the presentation will look amazing when the shrimp are bigger. 
  • Use the rest of your lemon to add a little extra zing, by squeezing it over the pasta right before you serve it. 
  • KB added shredded parmesan to the top and said it was a good addition!

Bon appetit!

Love you lots, 

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