The Titanic sunk today.
Abraham Lincoln (shot on the 14th) died today.
All of your taxes are due today.
It's my birthday. Woot Woot!
They ordered pizza for lunch at the office. After I got the email, I immediately heated up the lunch I brought and ate it in hopes that it would fill me up and I wouldn't be tempted.
The second email was to announce the presence of cupcakes. In honor of the hard work of everyone in the firm, and for my birthday. Cupcakes. For the girl whose on a diet. I really don't care for cupcakes, so that one's not a big deal.
Great recipe below!
Creamy Shrimp Pasta
Four Servings
24 oz. shrimp
4 oz. whole wheat or egg noodle pasta
8 oz. mushrooms
1/2 cup red onion, diced
4 tsp. prepared pesto
8 tbl. ricotta cheese, part-skim
2 cups meatless tomato sauce
olive oil
seasoning
Ok, Matt makes really good seasoning for steaks, chicken, seafood, whatever from this recipe: Outback Steakhouse Steak Rub. Don't use as much brown sugar.
Peel your shrimp (Belle/Food World runs their bags of frozen large shrimp buy one-get two free quite often, so I stock up. This took two bags.)
Season your shrimp with Matt's blend or one of your own and set aside to marinate.
Cook your pasta according to the directions.
Sweat down your mushrooms and onions in a little EVOO until they're nice and tender. Remove from the skillet and set aside.
Add a little more EVOO and the shrimp to your Med/Med-High skillet. Cook the shrimp until they're pink, flipping once. Add the red sauce, pesto, and ricotta cheese. Once blended, add back your mushrooms and onions and cook 5-7 more minutes until it's all nice and wonderful.
Serve over the pasta. Add something green on the side.
Delicious!
Abraham Lincoln (shot on the 14th) died today.
All of your taxes are due today.
It's my birthday. Woot Woot!
They ordered pizza for lunch at the office. After I got the email, I immediately heated up the lunch I brought and ate it in hopes that it would fill me up and I wouldn't be tempted.
The second email was to announce the presence of cupcakes. In honor of the hard work of everyone in the firm, and for my birthday. Cupcakes. For the girl whose on a diet. I really don't care for cupcakes, so that one's not a big deal.
Great recipe below!
Creamy Shrimp Pasta
Four Servings
24 oz. shrimp
4 oz. whole wheat or egg noodle pasta
8 oz. mushrooms
1/2 cup red onion, diced
4 tsp. prepared pesto
8 tbl. ricotta cheese, part-skim
2 cups meatless tomato sauce
olive oil
seasoning
Ok, Matt makes really good seasoning for steaks, chicken, seafood, whatever from this recipe: Outback Steakhouse Steak Rub. Don't use as much brown sugar.
Peel your shrimp (Belle/Food World runs their bags of frozen large shrimp buy one-get two free quite often, so I stock up. This took two bags.)
Season your shrimp with Matt's blend or one of your own and set aside to marinate.
Cook your pasta according to the directions.
Sweat down your mushrooms and onions in a little EVOO until they're nice and tender. Remove from the skillet and set aside.
Add a little more EVOO and the shrimp to your Med/Med-High skillet. Cook the shrimp until they're pink, flipping once. Add the red sauce, pesto, and ricotta cheese. Once blended, add back your mushrooms and onions and cook 5-7 more minutes until it's all nice and wonderful.
Serve over the pasta. Add something green on the side.
Delicious!
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