“One man’s poison ivy is another man’s spinach.” ~ George Ade

Ok, so I’ve been MIA for a little bit.

I have a good excuse – I was out of town for close to a week and as I’ve explained before I am not one of those people who claims to be able to do it all.

I can’t and I know it.

So what is takes to get everything taken care of to get out of town and everything it takes to get it all straightened out when you get back has kept me busy.

I’m pretty much back in the swing of things so tonight I am making Shrimp Scampi with Roasted Peppers and Spinach.

This is a Publix Apron Meal that I ran across while making this weeks grocery list.

Shrimp Scampi with Roasted Red Peppers and Spinach

  • 3 cloves garlic, crushed
  • 1 oz parmesan cheese, shredded
  • 8 oz linguene
  • 2 Tbs olive oil
  • 1/2 cup Gia Russa sweet pepper bruschetta topping
  • 12 oz shrimp, peeled and deveined
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1/2 cup chicken broth
  • 3 Tbs butter
  • 6 oz baby spinach

Cook and drain pasta.

pasta

Saute garlic in oil until it slightly browns.

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Add shrimp, topping, pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Cook and stir for 1 minute.

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Add broth and cook for 2-3 minutes or until reduced by half and shrimp are pink and opaque.

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Reduce heat to low and add in butter, spinach, cheese and remaining salt and pepper. Cook and stir until butter and cheese is melted and spinach is wilted.

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Add in pasta, stir to coat and heat through.

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Serve and spinkle with a little extra cheese.

Scrimp Scampi with Roasted Peppers and SpinachScrimp Scampi with Roasted Red Peppers and Spinach.  pooreamy.com

I found it odd that this shrimp scampi did not have lemon in it and to be honest, I missed it.  I would add a couple tablespoons of lemon juice to the next batch.

Hope everyone’s week has started out well!

-abp

“Going to the gym wouldn’t be on my list of favorite things to do.” ~ Kate Moss

After lots of eating out, take out and a few crockpot dinners I decided I might put a little more effort into tonight’s dinner. But not too much, I don’t want to over exert myself considering I already went to the gym today. 😉

Tell me – will it ever not be a chore to go to the gym???

I’m thinking no.

I just don’t get all those people who love working out.

It’s weird. (no offense to my working out friends)

I wish I were weird.

Sorry – back to dinner. So tonight I’m making Baked Shrimp Scampi. Nice and simple.

Baked Shrimp Scampi

  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley (I used dry because it’s what I had)
  • 1.5 – 2 pounds raw shrimp, shelled and deveined

Preheat oven to 450º.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

melt

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Stir to coat.

arrange shrimpstir to coat

Bake for 12 to 15 minutes or until the shrimp are pink and opaque.

bake

Serve over angel hair pasta. Top with parsley and squeeze of fresh lemon juice.

serve with angel hair pasta

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Like I said. Nice and easy. Not to mention quite tasty! I very much enjoyed this meal! To make it even better we finished dinner off with an old fashioned Strawberry Shortcake!

Strawberry Shortcake Nothing beats a childhood favorite!

abp