Main Course: Shrimp and Tomato Pasta
Published in ArcaMax Chef
1 pound small shrimp, peeled and deveined
4 cloves garlic
1/4 cup olive oil
1 tsp. dried basil
3 Tbsp. fresh parsley, chopped
1 14-oz. can diced tomatoes, undrained
1 pound linguine
Fresh grated Parmesan cheese
Combine shrimp, garlic, olive oil, basil, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp turn pink. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta and place individual servings on plates and top with sauce. Sprinkle with fresh Parmesan cheese.
The Skinny: Not much room for improvement here.
Marinated Mushrooms
2 pounds fresh mushrooms, washed and stems removed
2/3 cup olive oil
2 cloves garlic, minced
2 Tbsp. fresh parsley, chopped
2/3 cup white vinegar
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried rosemary
Salt and pepper to taste
Combine all ingredients in a large glass bowl and refrigerate overnight to allow flavors to blend. Serve chilled or at room temperature.
The Skinny: Ditto.
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