Smitty77
06-17-08, 12:08 pm
some people sneer at the thought of this, but rest assured, it's a winner... if i don't serve this at least once a month, my wife goes ballistic...
- 1 lb. uncooked, de-veined, easy-peel jumbo shrimp
- 5-10 cloves of garlic, minced (your preference)
- 1 lb. whole wheat linguine
- 2-3 tablespoons of fresh dill, chopped
- 2 cups fresh pineapple, cut in bite-sized cubes
- extra virgin olive oil (scant 1/4-1/2 cup)
prep the shrimp, garlic, and dill while the pasta water boils; bring olive oil to just short of smoke point in saute pan; when shrimp/garlic/dill are prepped, add pasta to water and cook per package directions.
while the pasta's cooking, saute garlic for a minute or two then add the shrimp; 2 minutes per side or until shrimp centers are opaque.
drain pasta, stir in ingredients of the saute pan until the pasta's coated and the garlic and shrimp are incorporated.
add pineapple chunks and fresh dill, stir to incorporate and serve.
serves 2-4.
i have another shrimp recipe that i'll post another time...
baked coconut shrimp with a bourbon/marmalade dipping sauce.
- 1 lb. uncooked, de-veined, easy-peel jumbo shrimp
- 5-10 cloves of garlic, minced (your preference)
- 1 lb. whole wheat linguine
- 2-3 tablespoons of fresh dill, chopped
- 2 cups fresh pineapple, cut in bite-sized cubes
- extra virgin olive oil (scant 1/4-1/2 cup)
prep the shrimp, garlic, and dill while the pasta water boils; bring olive oil to just short of smoke point in saute pan; when shrimp/garlic/dill are prepped, add pasta to water and cook per package directions.
while the pasta's cooking, saute garlic for a minute or two then add the shrimp; 2 minutes per side or until shrimp centers are opaque.
drain pasta, stir in ingredients of the saute pan until the pasta's coated and the garlic and shrimp are incorporated.
add pineapple chunks and fresh dill, stir to incorporate and serve.
serves 2-4.
i have another shrimp recipe that i'll post another time...
baked coconut shrimp with a bourbon/marmalade dipping sauce.