Tuesday, June 22, 2010

Oh Lighten Up

Have you or anyone you love been visually assaulted by a Bravo! Network’s “Real Housewives” mini marathon?



In an attempt to sink their teeth into their victims viewers, Bravo strategically laces the end of each show seamlessly into the beginning of the next. Upon blinking, it would be difficult for the average woman person tell when one episode is ending and the other is beginning. Did I mention I love the show?

Sitting in front of the TV with a bowl of delicious pasta and some NY housewives (with their awesomely petty drama)to keep me entertained was 100% more relaxing than the attempt I made at getting a massage that left me sore (an unable to turn my head to the left for a day) last weekend. There is something about the mindlessness of it all. Somewhere around episode 3 of a marathon, you start to share emotions with these ladies. It is just enough drama to make you forget your troubles but not enough drama to actually stress you out. The New York Housewives are, by far, my favorite. However, I should say New Jersey is sliding in to a close 2nd.

Programs such as this are the "comfort foods" of television so why not cook up some comfort food to go with it? A pasta dish will do the trick, but let's keep it light...there is nothing worse than watching these women with better bodies than most 20 year-olds while burying my face in a 1,000 calorie bowl of heavy creamy pasta.



Real Housewives Shrimp Linguine

(serves 3-4)

1 pkg fresh linguine pasta (12-16 oz)- fresh pasta is really a lot better
1 lb cooked shrimp, med size - peeled and deveined
5 cloves garlic, chopped finely
2 big handfuls fresh spinach leaves
2 tbsp finely chopped shallots
2 lemons
plenty of olive oil
plenty of grated Parmesan cheese (about 1/2 C)
salt and pepper

Boil the fresh pasta as directed (about 2-3 minutes). Drain, drizzle with olive oil and set aside. The Olive oil will help keep it from sticking together.
Remove tails from shrimp.
Toss shrimp in a bowl with salt pepper. Squeeze the juice out of one lemon over the shrimp, and toss again.
In a large skillet or pan, sauté the shallots in olive oil for about 3 minutes over med-high heat.
While the garlic/shallots are sauté, squeeze the juice from 1/2 of a lemon over the leaves, and toss around until evenly coated. Then add the spinach leaves to the skillet/pan.
Cook spinach in the pan with the olive oil, garlic/shallots for another 2 minutes.
Add the shrimp (with any excess lemon juice from the bowl) into the skillet/pan; toss to incorporate (add olive oil as needed).
Now add the pasta (be sure to separate it as much as you can as you put it in the skillet/pan. Continue to add olive oil as needed.
Mix everything in the skillet/pan. Squeeze the juice from the remaining 1/2 lemon over the pasta, and add the Parmesan cheese.
Continue mixing until all ingredients are incorporated and the shrimp is heated all the way through (you do not want to keep it in there too long of the shrimp will get tough).

3 comments:

KarenSue said...

Dinner tonight!
Thanks and hello to The Maven.
Lunch with The Boston Lady tomorrow.
Enjoy yours!

The Boston Lady said...

You can dish better than any of those Divas! I'm addicted to ALL the housewives, but I have to say NJ are the most outrageous this year, so far. I hear there will be a Beverly Hills Housewives soon. Will you be auditioning?? Maybe I can convince Mr. T to eat shrimp. This looks delicious. Also, I think you should post about your recipe binder. That is a great idea and I can't believe I never thought to do that.

Orlando Grandma said...

I tried your pasta dish but I did it with fresh shrimp, it turned out real good. I love you apron and your new pictures. Hope all is well with all four of you.
Much love, grandma W

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