Friday, September 9, 2011
Shrimp and Romaine, Light and Tasty
It was 4:30 and I had to get dinner ready by 5:00. Yep, that's right! Our dinnertime is 5:00. Nope, that's not my idea, it's my husbands. If he isn't eating by 5:00 the drama kicks in. He pretends like he's too weak to stand, complains of a headache, threatens to pass out, etc. Please don't feel sorry for him, he's completely fine. Anyone who thinks women are the dramatic ones hasn't witnessed John at 5:00, if he isn't eating.
The problem was, I had nothing planned. So, I hit the refrigerator and cabinet. This is what I grabbed:
1 pound of large shrimp, peeled and devined
1 TBSP butter
1 bunch of Basil
3 plum tomatoes
2 heads of Romaine lettuce
1 purple onion
1 clove garlic
1 TBSP olive oil
1-8 ounce package of whole wheat thin spagetti
sea salt to taste
Parmesan Cheese (optional)
First, I put the salted water on to boil the pasta in. When the water boiled, I followed the package directions to cook the pasta. I drained the pasta and set it aside.
Then, I took a saute' pan, put it on medium high, and added olive oil. While it was warming up, I sliced the purple onion into thin rings. When the oil was warm, I added the onions. I squeezed a clove of garlic in the onions. I then diced the tomatoes and added them to the mixture when the onions were caramilized. While the mixture was cooking, I added chopped Romaine lettuce and cooked the mixture over medium heat. I salted to taste.
In another saute' pan, over medium heat, I melted the butter. I added the shrimp and chopped basil. I cooked them until they turned pink.
At this point the lettuce was well wilted. I made sure the lettuce mixture was well mixed.
Now, I was ready to assemble. I put the pasta on the plate, added the lettuce mixture, and topped with shrimp. I served the pasta dish with parmesan cheese.
This meal was on the table in less than thirty minutes. It was delicious and healthy! My husband never had a chance to work on his acting skills!