We are fully back into the swing of things with school. The kids enjoyed their drama and sports classes on Tuesday, today starts our piano lessons and Erik’s Aikido, which he is looking forward to so much, one thing he doesn’t like to give up in Summer, but mommy likes the little break. We just keep motoring along, and as I think this September may be our busiest month I can ever remember , I am sure October will be here before we know it. Quick meals are key when you have a lot going on, like this one simple, easy and a seafood dish the whole family enjoyed. Yes even me!
Recipe from Betty Crocker Quick and Easy
- 8 oz uncooked vermicelli
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 cup sliced red onion
- 1 medium zucchini , sliced
- 1 medium yellow summer squash, sliced ( my grocery store didn’t have any so I used 2 zucchini)
- 1/4 tsp salt
- 1 lb, shrimp, tails removed
- 1 cup marinara sauce
- 1/2 tsp dried basil leaves
1. Start a large pot of water boiling to cook your pasta, cook to your desired tenderness,.
2. While pasta is cooking, saute onion and garlic in oil in large skillet until tender. Add remaining vegetables and salt, cook additional 2-3 minutes until tender. Set aside vegetables.
3. Add shrimp to skillet and cook 1-2 minutes until just pink. Return vegetables to pan and mix with shrimp.
4. While cooking vegetables and shrimp place marinara sauce in small sauce pan and heat.
5. Divide pasta between your serving bowls and toss each with about 2 Tbsp of marinara sauce. Top with Shrimp and Vegetables plus additional marinara sauce.
6. Eat and enjoy!
I have found the best way for me to actually enjoy pasta is slip it in to something I actually really like. This recipe was delicious, the whole family really liked it, so I will have to put it on the rotation of seafood recipes. We served it with cheese bread from the farmer’s market and homemade bruschetta. Dessert was Chocolate Cake with Strawberries and Ice Cream, it made for a tasty night, a tasty night indeed!
Recipe from Allrecipes
- 1 pound fettuccine pasta
- 1 tablespoon butter
- 1 pound cooked shrimp – peeled and deveined
- 4 cloves garlic, minced
- 1 cup half-and-half
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
1. Cook fettucine in large pot of salted water until al dente.
2. Meanwhile melt butter in large skillet, add garlic and shrimp. Cook for 1 minute. Add cream. Add parmesan cheese 1 tablespoon at a time. simmer until thickened. Stir in salt and parsley.
3. Drain noodles and stir into cream sauce until noodles are coated.
4.Eat and enjoy!
Okay so I am going to admit something. Last month I totally chickened out of my usual make seafood once a month thing. I still made seafood, but it was a box of highliner fish fingers. Still counts right? Questionable. So we got back on track on our journey of trying to enjoy seafood. I’ve got to say that this was a hit and not so much as well. Both myself and husband really liked this recipe, however I think it was the least favorite of the kids.
Original recipe from Kraft What’s Cooking Magazine
- 1 lb. peeled deveined large shrimp
- 1/2 Kraft Sizzling Salads Chicken Caesar Entrée Salad Kit
- 8 cups torn romaine lettuce
- 1/2 cup croutons
- 4 tbsp. thinly sliced sun-dried tomatoes
- 2 Tbsp. Parmesan cheese
1. Mix together lettuce, tomatoes, croutons and cheese in large salad bowl. Set aside.
2. Fry shrimp in medium-sized frying pan for about 3 minutes. Stir in 1/2 cup of black peppercorn cooking sauce. Cook for an additional 1 minute.
3. Mix 1/2 cup caesar dressing into salad. Dish onto serving plates and top with hot shrimp.
4. Eat and Enjoy.