Wednesday, September 12, 2007
Small Space Field Trips!
I've spent a bit of time out of my own kitchen this summer, but in the kitchen nonetheless! One recent Thursday evening, several girlfriends (and their girlfriends) and I did about two weeks worth of meal prep in four hours at a place called "Let's Dish". This is a really great idea. For $96, you get four six-serving meals that YOU assemble, so you can control the amount of things like fat and sodium, and mushrooms that go into your meals! Not sure you want to go that far your first time, share the experience with a friend and take half the food home. Or, if you love it, split the 12-meal deal with friends and decrease your per-meal cost. Really, you can't lose.
So the good stuff -- I came home with my coolers full of chicken chili (hence my pose with the cumin canister), cheesy lasagna roll-ups, crabcakes, and tonight's dinner -- shrimp scampi linguine.
Shrimp Scampi Linguine
2 cups cooked, hot linguine
1 cup canned crushed tomatoes
1/2 tablespoon minced garlic
1/4 teaspoon red pepper flakes (adjust to your taste)
1 teaspoon butter
1/2 lb. frozen uncooked shrimp (tails optional)
1/4 cup white wine or broth
2 slices of lemon, about 1/8 in. thick
2 tablespoons fresh parsley or 2 teaspoons dried
While you wait for your water to boil, combine the tomatoes, garlic, and butter or olive oil in a saucepan. When it begins to simmer, put your noodles in the water and add the shrimp, wine, lemon, and parsley to the saucepan. Simmer 8-10 minutes until shrimp is pink. Turn off heat, remove from hot burner if using an electric stove. Drain pasta. Serve shrimp and sauce over pasta with parmesan cheese.
More recipes from my travels are on their way!