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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!

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