Shrimp Pasta My Love

Ingredients:

1/2 (16 oz) box linguine noodles
1 C shrimp, peeled and deveined
1 (14.5 oz) can diced tomatoes with basil and garlic, drained well
1 (3 oz) pkg. cream cheese, room temperature
4 fresh spinach leaves, torn

Directions:

Cook the linguine according to the package direction.
Rinse under cold water and drain well.
Place a skillet over medium heat on the stove.
Add the shrimp, tomatoes and the cream cheese.
Cook 4 minutes, stirring constantly until the shrimp are cooked through and the sauce is creamy.
Place the spinach leaves into a large salad bowl.
Add the shrimp mixture and toss to combine the spinach.

Serving Size:  2

This is a romantic meal that will have your true love’s heart pounding.  Add a salad and a romantic chocolate dessert to top off your night.

Buttery Lemon Herb Shrimp Bites

What You Need:

 

8 TBSP unsalted butter, melted

Juice from 1 whole fresh lemon

2 tsp rosemary

2 tsp thyme

2 tsp marjoram

2 tsp pepper

4 garlic cloves, minced

20 jumbo shrimp, peeled and deveined

Fresh lemon slices

 

How to Make It:

 

Mix together in a large bowl the butter, lemon juice, rosemary, thyme, marjoram, pepper and garlic. 

Pour the mixture into a large zip lock bag.

Place the shrimp in the bag and seal tightly.

Turn the bag over a few times to make sure the shrimp are covered well with the marinade.

Allow the shrimp to marinate at room temperature for 1 hour.

Remove the shrimp and discard the marinade.

Run the shrimp on a wooden skewer.

Heat the grill to medium high.

Cook the shrimp about 6 minutes turning over after 4 minutes.

Serve with a fresh slice of lemon.

 

Grilling with a skewer can make for faster grilling and tasty meats.  Bamboo skewers are great for grilling seafood but should be soaked in water for 30 minutes to keep them from burning on the grill.