Chef Lane, recipe

Chef Lane: Super Easy Shrimp

My Valentines, all three of them (B, Thor, and my mom), brought me flowers and candy today.  So, I answered back with cards (B’s card played Barry White) and a super easy, but quite tasty shrimp dish for dinner.  Thor ate two bowls of it, so it has his seal of approval.

You will need

  • about 24 large shrimp, peeled and deveined, with the tails off
  • 3.5 TBS of butter
  • 1 TBS of garlic paste
  • 2 tsp lemon juice
  • about 2 tsp italian herb blend
  • kosher salt to taste
  • 1 package of fresh fettucine (or whatever)

Melt your butter over a low heat and add the garlic paste when it is about halfway melted.  Stir in the paste, then add the lemon juice and seasoning.  Heat until butter is fully melted.

Put your shrimp on a grill (I use my Griddler that Dad and Barbara gave me–like I do every other night that I cook because that thing is amazing), and brush some of the butter blend over the top.  Grill until desired doneness.  I like my shrimp slightly overcooked, but I try to get it right for B and Thor.

While your shrimp is cooking, boil your fettucine.  Drain it, and drop it in the pot with the rest of the butter blend.  Toss it and plate it up.  By then, your shrimp should be ready.  Put those on top of your pasta and serve!  MMMM

Then, kiss your Valentine with your garlic breath.

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