I am sooo happy to have two very special guests coming to my shore house to visit.....but more importantly,,,,,,cook with me!!!! Our very own V.I.C.'s (Very Important Chef's) Karen and Lisa will be here shortly. As you all remember, Karen, is the vegetarian of our group so I bought a whole lot of veggies and some shrimp. I can't wait to show you what we came up with.......
SHRIMP VEGGIES & MORE
2 LBS OF LARGE SHRIMP
I MEDIUM ONION CHOPPED
1 BUNCH OF ASPARAGUS
1 WHOLE HEAD OF GARLIC
1/4 CUP OLIVE OIL
3/4 CUP WHITE WINE
1 LEMON JUICED
2 MEDIUM EGGPLANTS
1 PKG SPINACH
CHERRY TOMATOES
SALT & PEPPER
HOMEMADE BREADCRUMBS
Prepare a pasta of your choice as directed on the package.
Dice your eggplant and lay on a baking tray. Drizzle to coat with olive oil and season well with salt & pepper. Bake at 375 degrees for about 20 minutes or until soft and golden brown.
SHRIMP VEGGIES & MORE
2 LBS OF LARGE SHRIMP
I MEDIUM ONION CHOPPED
1 BUNCH OF ASPARAGUS
1 WHOLE HEAD OF GARLIC
1/4 CUP OLIVE OIL
3/4 CUP WHITE WINE
1 LEMON JUICED
2 MEDIUM EGGPLANTS
1 PKG SPINACH
CHERRY TOMATOES
SALT & PEPPER
HOMEMADE BREADCRUMBS
Prepare a pasta of your choice as directed on the package.
Dice your eggplant and lay on a baking tray. Drizzle to coat with olive oil and season well with salt & pepper. Bake at 375 degrees for about 20 minutes or until soft and golden brown.
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You can prepare your veggies...chop your onion and garlic. Cut your asparagus like our Chef Lisa. She cuts the end off but also uses a peeler and peels around the bottom edges to make sure they will be soooo tender when cooked. Great tip!!!
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Heat the oil in a large saute pan. Add the onion and asparagus first. Begin to soften and then add the garlic. Season all well with salt & pepper.
Next, add the juice of the lemon. Then turn up the heat, add the wine and bring to a simmer. Let it simmer until reduced.
Add the cleaned shrimp and cook about 5 minutes until a light pink.
When ready, add the spinach. Then the cherry tomatoes cut in half lengthwise. This will only need to cook for 2 minutes or just until wilted and then remove from the heat.
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Pour it all over your pasta. Tonight we choose a fresh Tagliatelle.
We also took it one step further by toasting up some of my Homemade Breadcrumbs!! It adds a great crunch and a whole extra level of flavor on top. Totally optional....but highly recommended. Don't forget to add that beautiful roasted eggplant on top also!! Lots of veggies in this one.
Lisa, Karen and I had a fantastic dinner, a lot of laughs and a great time. Thank you ladies for helping me create this amazing new recipe and for a great time!!! I love my friends!!! ENJOY!! ALL GOOD STUFF!!!!
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