From Cooking Light
6 oz. linguine (I used whole wheat penne because that's what I had on hand)
2 tbsp. olive oil, divided
1 lb. large shrimp peeled and deveined (I used frozen because I'm scared of that whole "peeled and deveined" process!)
1/4 tsp. salt
1/2 cup chopped onion
2 tsp. bottled minced garlic
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
2 tbsp. tomato paste
1 (14.5 oz.) can diced tomatoes, undrained
2 tbsp. chopped fresh parsley
Cook pasta, drain and keep warm. Heat 1 tbsp. oil in large non-stick skillet over medium-high heat. Sprinkle shrimp with salt, add shrimp to pan. Cook 2 minutes on each side or until shrimp are done (skipped this since I was using pre-cooked shrimp). Transfer shrimp to a bowl. Heat remaining 1 tbsp. oil in pan. Add onion, garlic, basil and crushed red pepper to pan; saute 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes, or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.
The sauce was really good and I wouldn't have minded it being a little bit spicier. Served this with a simple salad for an overall pretty healthy meal.
From thenest.com
Romaine Ribbons with Parmesan-Lemon Dressing
Serves 5-6
For the dressing:
1/4 cup freshly grated Parmesan cheese
1 large clove garlic, chopped
1/2 tbsp. Dijon mustard
1 tbsp. cider vinegar
3 tbsp. fresh lemon juice
1/8 tsp. Worcestershire sauce
1/2-3/4 cup extra virgin olive oil
Salt and pepper to taste
For the salad:
1 head Romaine lettuce, coarse leaves removed, rinsed and patted dry
1/4 cup freshly grated Parmesan
To make the dressing: In a food processor (my mini one is perfect for this job!), combine all ingredients and process until well combined. Season with salt and pepper to taste. Set aside for 1 hour to blend the flavors.
To make the Romaine ribbons: Stack 6-8 leaves at a time and cut widthwise into ribbons 1/2 inch wide. Place ribbons in a large salad bowl, drizzle with the dressing and toss well. Garnish with Parmesan and serve immediately.
This salad is one of my favorites and I make it often. It's tasty and it may not seem like much, but the Romaine ribbons somehow make it feel more "special".
6 oz. linguine (I used whole wheat penne because that's what I had on hand)
2 tbsp. olive oil, divided
1 lb. large shrimp peeled and deveined (I used frozen because I'm scared of that whole "peeled and deveined" process!)
1/4 tsp. salt
1/2 cup chopped onion
2 tsp. bottled minced garlic
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
2 tbsp. tomato paste
1 (14.5 oz.) can diced tomatoes, undrained
2 tbsp. chopped fresh parsley
Cook pasta, drain and keep warm. Heat 1 tbsp. oil in large non-stick skillet over medium-high heat. Sprinkle shrimp with salt, add shrimp to pan. Cook 2 minutes on each side or until shrimp are done (skipped this since I was using pre-cooked shrimp). Transfer shrimp to a bowl. Heat remaining 1 tbsp. oil in pan. Add onion, garlic, basil and crushed red pepper to pan; saute 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes, or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.
The sauce was really good and I wouldn't have minded it being a little bit spicier. Served this with a simple salad for an overall pretty healthy meal.
From thenest.com
Romaine Ribbons with Parmesan-Lemon Dressing
Serves 5-6
For the dressing:
1/4 cup freshly grated Parmesan cheese
1 large clove garlic, chopped
1/2 tbsp. Dijon mustard
1 tbsp. cider vinegar
3 tbsp. fresh lemon juice
1/8 tsp. Worcestershire sauce
1/2-3/4 cup extra virgin olive oil
Salt and pepper to taste
For the salad:
1 head Romaine lettuce, coarse leaves removed, rinsed and patted dry
1/4 cup freshly grated Parmesan
To make the dressing: In a food processor (my mini one is perfect for this job!), combine all ingredients and process until well combined. Season with salt and pepper to taste. Set aside for 1 hour to blend the flavors.
To make the Romaine ribbons: Stack 6-8 leaves at a time and cut widthwise into ribbons 1/2 inch wide. Place ribbons in a large salad bowl, drizzle with the dressing and toss well. Garnish with Parmesan and serve immediately.
This salad is one of my favorites and I make it often. It's tasty and it may not seem like much, but the Romaine ribbons somehow make it feel more "special".
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