Well it has been quite the crazy week searching for the impossible. Yesterday I decided that I needed to stop and decorate the tree. The poor thing has been sitting here naked for over a week. The lights are on…and nothing else. I have been debating whether or not to put the kid’s ornaments on the tree this year or not. Cassi is not here to put her’s up, so it doesn’t quite feel right. I started with all of my white sparkly beads, icicles, and satin balls but something was still missing…..
Yes, obviously Cassi is missing but it needed something. Last night Alex came in, looked at the tree and his only comment was “it’s too white”. So off to Target I went to find some colored balls to add some life to the tree. What a nightmare!!! Target on a Saturday is bad enough, but this close to Christmas…YIKES!
I have a crazy obsession with aqua blue and lime green, so that is what I set out to find. I managed to find a good variety of aqua colored balls and thin glitter covered cut-out ornaments, but this is apparently not the year for lime green! The tree is much happier now, the only thing left to do is to climb on a chair and put the angel on top. But first, we must eat!
How to make Shrimp Linguine:
Cook pasta as instructed on the box. While pasta is cooking, melt the butter over medium heat in a large skillet. Saute the shallot and garlic until soft and aromatic…..
Add the chili powder and wine, cook for 5 additional minutes stirring occasionally…..
Add the shrimp and cook for 4 – 5 minutes until until the shrimp turn pink in color. Do not overcook the shrimp or they will dry out and become chewy…..
Remove shrimp from the pan and place in a bowl. Set aside. Add the cooked, drained pasta to the skillet. Mix with the butter/wine sauce and add olive oil, salt and pepper…..
Return the shrimp to the pan and add the lime juice and toasted pine nuts. Mix well with tongs…..
Serve shrimp and linguine garnished with grated Parmesan, green onions, and Italian parsley…..
I love the simplicity of this Shrimp Linguine recipe. Warm noodles with a light wine sauce and shrimp on top…..Perfection! The pine nuts add an unexpected crunch that goes perfectly with the Parmesan cheese.
Some additional pasta recipes that you should try:
- 1 pound linguine (cooked)
- 1/2 cup unsalted butter
- 1 large shallot (diced)
- 4 large cloves garlic (finely minced or pressed)
- 1/4 teaspoon chili powder (add more if you like more heat)
- 1 cup white wine
- 1 pound large shrimp (26 - 31 count, peeled and deveined)
- 2 Tablespoons olive oil
- 1/3 cup pine nuts (toasted)
- 2 Tablespoons lemon juice
- sea salt and black pepper (to taste)
- 1/2 cup Parmesan (finely grated or shaved)
- 1/2 cup chopped, fresh Italian parsley
- 2 Tablespoons chopped green onions ( just the green parts)
- Boil water and cook pasta as instructed on the box. Drain and set aside when cooked.
- In a large skillet, melt the butter over medium heat. Saute the shallot and garlic until soft and aromatic.
- Add the chili powder and wine, cook for 5 additional minutes stirring occasionally.
- Add the shrimp and cook for 4 - 5 minutes until until the shrimp turn pink in color. Do not overcook the shrimp or they will dry out and become chewy.
- Remove shrimp from the pan and place in a bowl. Set aside.
- Add the cooked, drained pasta to the skillet. Mix with the butter/wine sauce and add olive oil, salt and pepper.
- Return the shrimp to the pan and add the lime juice and toasted pine nuts. Mix well with tongs.
- Serve shrimp and linguine garnished with grated Parmesan, green onions, and Italian parsley.