Charlot's Famous Shrimp Pasta

My children LOVE shrimp is that strange? When asked what her favorite foods are out of Charlot's, top 10 because who doesn't have a top ten, at least four are shrimp of some kind. But this dish it takes the cake for number two spot on the little bits list...why isn't it number one because tacos are number one and truly I never question or doubt someone who keeps tacos so high on their priority list. 

The awesome thing about this dish is Charlot can make nearly all of it on her own with very little supervision from me! BONUS DAYS!!! She loves to cook and create in the kitchen and obviously by the below picture her brother has no problems being her assistant. If you are in the mood for a quick and easy yet delicious supper this should be on your radar!!! Get your kids involved as well you might be surprised just how much more they will try when they are helping to prepare the meal! Charlot created Conrad recommended! 

Shrimp and Spinach Pasta with Lemon Cream Sauce

1 lb Raw Shrimp (peeled and deveined)

1 tsp Red Pepper Flakes

3 TBSP Butter (divided)

1 pint Heavy Cream

1 TBSP Minced Garlic

1 tsp Salt

1 tsp Pepper

1 Lemon (zest and juice)

2 Cups Fresh Grated Parmesan Cheese

1 bag fresh spinach

½ lb Fettuccine Noodles

Place shrimp in a large bowl and toss with Red Pepper Flakes. In a large pot boil water and salt it prior to adding noodles cook according to package directions and drain. While pasta is cooking in large non stick skillet melt 1 tbsp of butter add in the shrimp and cook until just pink. Remove shrimp from skillet in the same skillet melt additional butter add in cream and garlic and cook over a medium heat allow to reduce until the sauce coats the back of a spoon. Stir in lemon juice, zest and cheese. Season with salt and pepper. Add in spinach and allow the leaves to wilt. Toss the sauce with noodles and top with shrimp. Add additional cheese to the top.   

Here my celebrity chef is making her cooking publication debut, she reminded me she has been in the paper before for coloring contests. Well thank you sweet child I will try to remember just how famous and multi-talented you are. But in all honesty I couldn't be more proud of her and more excited for this love of cooking to continue to develop.

Grilled Shrimp and Pineapple Kabobs

Today has been really dreary and rainy here today, one of those days where being curled up on the couch watching movies from the 80’s sounds like the best thing out there! But since that really wasn’t an option for the day I felt that a recipe that reminded me of warmer sunnier days ahead was in order! I made this for supper Sunday night, perfectly light and refreshing. Added bonus it took literally 10 minutes to put together.

Grilled Shrimp and Pineapple Skewers

1 lb Raw Shrimp (I used frozen and let them thaw as they marinated)

1 Can Pineapple Chunks

1 TBSP Brown Sugar

1 TBSP Hot Sauce

Salt and

Skewers

In a large bowl or glass pan combine juice from pineapple, brown sugar, and hot sauce. Add the shrimp and allow it to marinate a few hours, or all day in the fridge as the shrimp thaws. When ready to grill, soak skewers in water for about 10 minutes. Take a skewer and start with shrimp then a pineapple chunk, then shrimp then pineapple, ok you get the drift, I did four shrimp three pineapple. Repeat the process with all shrimp and pineapple. Preheat your grill and make certain to brush some EVOO on the grill. Season skewers with salt and pepper, then place on the preheated grill. Cook for about 2-3 minutes per side. I served mine over a nice salad, but these could be served with rice or sesame noodles or as a nice appetizer. 

Simple Shrimp Salad

Several months ago a lovely little Mexican restaurant opened in our home town. I know we are right up town we now have more than one place to eat (kind of)! Anyway they are really really nice and the food is delicious! The hubs, Charlot and I thoroughly enjoy going there.

On their menu is this lovely simple salad that the hubs adores, orders it pretty much every time we are there. Last weekend when we were leaving the restaurant he even said you could make that at home and I would be really happy.

Well I am not one to back away from a request! So last night I threw caution to the wind and attempted to recreate their delish salad! It turned out awesome! Probably not exactly like theirs but pretty darn close. Plus it makes for a pretty simple, healthy, quick, and filling supper. Perfect for summer!

Give it a go, I promise you won’t be disappointed.

Simple Shrimp Salad (makes four meal sized salads)

1 lb. of raw shrimp (peeled and deveined)

½ tsp Salt

½ tsp Black Pepper

½ tsp Paprika

½ tsp Cumin

Pinch Ground Red Pepper

2 cups Minute Brown Rice

2 cups Chicken Stock

½ of a small can of Tomato Sauce (you can use the Rotel Brand for an extra kick)

2 avocados

1 tomato (halved then sliced)

1 bag of shredded iced burg lettuce

1 Lemon

Start out by preparing your rice, according to package directions using stock instead of water. When it is done stir in your tomato sauce and leave covered on the stove top to stay warm. Toss your shrimp to coat with the salt, pepper, paprika, cumin, and red pepper. In a large non-stick skillet add a bit of EVOO and a bit of butter get these really hot, then thrown in your shrimp and sauté.

Now it is time to assemble! Place a small amount of rice on the bottom of the plate; put a good handful of two of lettuce around the edge of the plate. Next layer slices of tomato and avocados top the rice with shrimp. Sprinkle kosher salt over the tomatoes and avocados. Squeeze lemon juice over the top of it all.