Thursday, August 23, 2007

Caprese Salad and Summer Shrimp Pasta

I still have plenty of nice tomatoes to use up, so I created this meal to use some of the ingredients that I had purchased for other meals this week.
Caprese Salad
2 beefsteak tomatoes (sliced)
4 slices of fresh buffalo mozzarella cheese
8 fresh basil leaves
extra virgin olive oil
salt and pepper
Layer tomato, mozzarella, then basil and repeat until finished. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
This was SO GOOD! My husband kept looking at mine, to see if I was going to finish what I had!!!
Summer Shrimp Pasta
1 lb peeled, deveined shrimp
4 slices lemon
3 cloves of garlic
3 tsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
salt pepper
1 lb spaghetti
2 tsp butter
2 roma tomatoes
handful of fresh basil leaves
grated Parmesan cheese
Marinade shrimp with lemon, 1 tsp olive oil, and 3 minced cloves of garlic for 30 minutes. Cook spaghetti according to package directions. Meanwhile saute shrimp mixture over medium heat with 2 tsp olive oil, 2 tsp butter, and red pepper flakes for approx 5 min (depends on the size of shrimp). Just until the shrimp turn pink. Dice the tomatoes and add to shrimp. Also add basil leaves (you can tear the leaves or julienne them). Grate 1/2 cup cheese and add to the mixture. Combine shrimp, tomato mixture and toss with pasta.

1 comment:

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