It has been snowing all day today (yesterday now I guess), but I don't think we have had as much as many of you in other areas.
Gregg shoveled the snow away on the path up to the front door, and was getting ready to do the driveway. A man driving a small snow plow clearing the streets in our neighborhood, yelled over and asked if he would like him to do it for him. He was happy for the offer and appreciated the help very much.
It snowed for most of the day but it was a very light snow, almost like a sleet. We are supposed to get more but I don't think it will be much.
Today's recipe came from Julie's Album and you can see the original recipe at this link. Thank you Julie. She describes it as a summer recipe but I can enjoy a plate of this right now.
4 servings – at 519 calories per serving
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
1 tablespoon olive oil
1 pound shrimp large, peeled, deveined
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
8 ounces white mushrooms sliced
1/4 teaspoon salt
1/2 cup basil pesto
1/2 cup chicken broth
8 oz spiral pasta
chopped fresh basil
Heat large skillet on medium-high heat. When hot carefully add the olive oil.
Add shrimp. Season with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes.
Cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through.
Remove shrimp from the skillet.
Add another tablespoon of olive oil to the now empty skillet.
Add sliced mushrooms.
Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms are soft and have reduced in volume, about a minute or two.
Add the cooked shrimp back to the skillet, along with 1/2 cup basil pesto and 1/2 cup chicken broth.
On medium heat, mix everything to combine and remove from the heat.
Cook pasta according to package instructions.
Drain.
Add to the shrimp with sauce.
Top with chopped fresh basil and serve.
We enjoyed the recipe and didn't change anything on this one.
Thanks for looking an enjoy your week.
0 Yorumlar