Cooking with Muffy
Last week, as I was blog hopping looking for new blogs to read, I came across this recipe posted on a blog called Muffy Martini. (Seriously, I'd read it just because of the name, but it's been pretty fun so far.) Since it's Lent, and I'm trying really hard to stick to not eating meat on Fridays, I've been on the lookout for seafood recipes. Can't be having plain old fish EVERY week!
So, I share with you Muffy Martini's Shrimp Primavera. (with a couple of teensy modifications)
Cook some pasta. Muffy called for 9 oz of linguini, but I used 12 oz of rotini. I hate having partial packages of pasta in the pantry so I just used the whole box. (Apartment stoves are GHETTO. Just sayin')
Thinly slice a zucchini. (If I make this again, I'll use two I think)
And thinly slice two carrots, after you've peeled them.
Mince a couple of cloves of garlic. The recipe calls for two, Muffy said she was using four, and so did I.
Chop a small onion.
Peel, devein, and remove the tails from some shrimp. The recipe calls for one cup, but I used a whole pound. I'm indulgent (and hungry) that way.
Heat 3 tablespoons of oil in a large skillet.
Saute the veggies for about a minute, just long enough to get the oil fragrant.
Toss in the shrimp.
Saute until shrimp is cooked through and the vegetables are crisp/tender.
Meanwhile, juice a lemon. (stupid Blogger turning my pictures sideways. Does ANYONE know how to fix this? Anyone? I'd be forever in your debt!)
To your drained, cooked, hot pasta add:
1/4 cup grated parmesan cheese (aren't my measuring cups CUTE? They're miniature versions of my pots!)
2 teaspoons of lemon juice, a little freshly ground black pepper (Muffy used white pepper but I'm a sorry excuse for a cook and don't have any) and your cooked vegetable/shrimp mixture. Stir to combine. There was supposed to be another 3 tablespoons of olive oil in here at this point, but I sort of forgot to add it. It tasted fine without it, and I saved that many extra fat grams, right?
Serve with a sprinkle of grated parmesan and a little more black pepper.
The verdict - YUM! This is SO flipping good! I love that it doesn't have a heavy sauce on it, but it still has plenty of flavor. This is good stuff, and it will definitely be added to the rotation.
So, I share with you Muffy Martini's Shrimp Primavera. (with a couple of teensy modifications)
Cook some pasta. Muffy called for 9 oz of linguini, but I used 12 oz of rotini. I hate having partial packages of pasta in the pantry so I just used the whole box. (Apartment stoves are GHETTO. Just sayin')
Thinly slice a zucchini. (If I make this again, I'll use two I think)
And thinly slice two carrots, after you've peeled them.
Mince a couple of cloves of garlic. The recipe calls for two, Muffy said she was using four, and so did I.
Chop a small onion.
Peel, devein, and remove the tails from some shrimp. The recipe calls for one cup, but I used a whole pound. I'm indulgent (and hungry) that way.
Heat 3 tablespoons of oil in a large skillet.
Saute the veggies for about a minute, just long enough to get the oil fragrant.
Toss in the shrimp.
Saute until shrimp is cooked through and the vegetables are crisp/tender.
Meanwhile, juice a lemon. (stupid Blogger turning my pictures sideways. Does ANYONE know how to fix this? Anyone? I'd be forever in your debt!)
To your drained, cooked, hot pasta add:
1/4 cup grated parmesan cheese (aren't my measuring cups CUTE? They're miniature versions of my pots!)
2 teaspoons of lemon juice, a little freshly ground black pepper (Muffy used white pepper but I'm a sorry excuse for a cook and don't have any) and your cooked vegetable/shrimp mixture. Stir to combine. There was supposed to be another 3 tablespoons of olive oil in here at this point, but I sort of forgot to add it. It tasted fine without it, and I saved that many extra fat grams, right?
Serve with a sprinkle of grated parmesan and a little more black pepper.The verdict - YUM! This is SO flipping good! I love that it doesn't have a heavy sauce on it, but it still has plenty of flavor. This is good stuff, and it will definitely be added to the rotation.
Miss M told you so @ 8:54 PM
5 Comments:
Oh, this looks great! Right up my alley. Healthy, light, some veggies, fresh. Thanks for the share! I'm definitely going to make this.
For another fish idea -- one of my favorite things to do with fish is fish tacos because they only take a minute and only require a couple ingredients. I bake or broil some fish (cod, halibut, orange roughy). Crumble it up into little flakes. Chop up purple cabbage and sautee it with onions and garlic. Shred cheddar cheese. Make a taco out of it. And then whatever kind of sauce you think will work. I think last time I did a creamy salsa. It's healthy and tastes good.
For the sideways pictures, I don't know, but I had a similar issue with another site (Shutterfly.)
You might try rotating the photos in your photo editing software on your computer. Even if they appear properly, rotate them and upload again.
Looks yummy and easy! Right up my alley!
Thanks for the share.
:o)
Oh, I am SO glad you enjoyed it- yours looks SOOOO good! It's fast and pretty easy, isn't it?
Thanks for visiting my blog!
xoxo,
Muffy
Oh my goodness, it's just after 9am here..and looking at that, I'm STARVING! That looks so yummy!
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