~ Source: Adapted from Southern Living 30 years of Our Best Recipes (2000)
1 lb. large fresh shrimp
¼ cup olive oil
¼ cup chopped fresh parsley
3 cloves garlic, minced
½ teaspoon dried crushed red pepper
¼ teaspoon pepper
¼ cup butter, melted
½ cup Fresh Breadcrumbs (homemade), toasted
½ cup fleshly grated Parmesan cheese
- Peel shrimp; devein, if desired. Arrange in a 11x7 inch baking dish; In a small dish combine olive oil, parsley, garlic, red pepper, and pepper. Sprinkle over the shrimp, Cover and bake at 300 degrees for 15 minutes.
- Turn shrimp over; drizzle with butter, and sprinkle with bread crumbs and cheese. Bake uncovered 5 – 10 minutes more. (Yields 2 servings.
To make the fresh breadcrumbs I purchase a French Baguette. I use a grater to make the small bread crumbs and toast them in a toaster over until lightly brown.
Grill or toast some French bread for sopping up the sauce! YUM!
~ adapted from All Recipes.com
1 (8 oz.) package linguini pasta
2 Tablespoons olive oil
1 Tablespoon minced garlic
1 Tablespoon dried basil
1 Tablespoon dried oregano
1 Teaspoon dried thyme
½ Teaspoon salt
½ Teaspoon pepper
2 Tablespoons butter (optional)
2 cups chopped tomatoes (I use halved grape tomatoes or on the vine Cherry tomatoes)
- Cook pasta in a large pot of boiling water until done. I add a tiny bit of olive oil to keep it from sticking and I add salt to the water. Drain.
- Meanwhile, heat oil in large saucepan. Add garlic and sauté for 2 minutes. Crush herbs, and add to the garlic.
- Add linguine. Heat through, stirring frequently. Remove from heat. Fold in tomatoes. Top with fresh shredded Parmesan or Kraft 3 cheese blend of Parmesan, Asiago, and Romano. Serve.
Variations: Usually I use a little less basil, oregano, and thyme than the recipe calls for. I also love to add about ½ teaspoon of crushed red pepper (but add less now since Lexi is eating it).
I also love to sauté fresh asparagus along with the spices. I’ve done this with broccoli too. You can even make this a meal by adding cooked chicken or shrimp to the mixture. Just don’t add it when you are mixing in the spices or it will soak all the spices up and then it makes the meat taste really strong.