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Weekday dinner inspiration: Linguine With Lemon-Garlic Shrimp and more

Mon | Bean there, done that

Top Bean Burritos with sauteed onions, a smoky cheddar cheese and sour cream. Use refried beans or heat up partly drained black beans, smash slightly and add ground cumin. Don't load up burritos with veggies. You want to taste the onions and cheese. Serve sliced tomatoes and Spanish rice on the side.

Tues | Treat yourself

'Tis the season of overindulgence, and tonight's Linguine With Lemon-Garlic Shrimp (recipe below) certainly sticks to the program. Thick Italian cream cheese — mascarpone — adds richness, taste and calories to the dish. You could leave it out or vow to have a few less Christmas cookies. Serve with sauteed broccoli rabe that has been splashed with balsamic vinegar.

Wed | Rotisserie chicken

Chicken Cobb Salad is a good way to clean out the crisper drawer of the fridge. Make a green salad loaded with whatever crunchy veggies you've got on hand. Layer with shredded chicken, croutons and some quartered hard-boiled eggs and top with buttermilk ranch or your favorite dressing.

Thurs | Wrap it up

I sense a theme dinner heading to the table for tonight's marathon gift-wrapping session. Since Thanksgiving dinner is just a memory now, how about Turkey-Cranberry Wraps made spicy with a schmear of horseradish sauce? Use whatever type of turkey you'd like and cranberry sauce (whole or jelly), but make sure you've got some ice-cold Romaine leaves to provide the crunch. I like whole-wheat wraps for this one. Whole-grain Sun Chips and fresh fruit on the side. And pass the scissors and tape.

Fri | Toasty comfort

Quick White Bean and Ham Soup is a dinner idea worth repeating. In a pot, saute minced onions and chopped celery in vegetable oil. Add diced ham (buy a ham steak for this soup) and 1 teaspoon of Italian dried herbs. Add chicken or vegetable broth and 2 cans of drained and rinsed white beans. Heat through. Make a green salad and offer bread sticks.

Sign up for Easy Meal Ideas from Janet's Kitchen at enews.tampabay.com. Get a recipe emailed to you every Monday, Wednesday and Friday. Submit your ideas for quick weeknight meals to jkeeler@tampabay.com.

EASY

Linguine With Lemon-Garlic Shrimp

Kosher salt

1/2 pound dried thin linguine

1 lemon

1 pound extra large shrimp (26 to 30 per pound), peeled and deveined

Freshly ground black pepper

2 tablespoons unsalted butter

3 medium cloves garlic, thinly sliced, about 1 tablespoon

1/8 to 1/4 teaspoon crushed red pepper flakes

1/4 cup dry white wine, such as pinot grigio

1/2 cup mascarpone or cream cheese

2 tablespoons chives, thinly sliced

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions. Reserve about 3/4 cup of the cooking water and drain the pasta.

Meanwhile, finely grate 1 1/4 teaspoons of zest from the lemon and squeeze out 2 tablespoons of juice. Toss the shrimp with 1/2 teaspoon of the zest and 1/4 teaspoon each salt and pepper.

In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil and cook until slightly reduced, 1 minute.

Add the drained pasta, mascarpone and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce is creamy. Remove from the heat. Toss in the remaining lemon zest and the chives. Season to taste with salt and pepper and serve.

Serves 3.

Source: Fine Cooking

>>easy

Linguine With Lemon-Garlic Shrimp

Kosher salt

1/2 pound dried thin linguine

1 lemon

1 pound extra large shrimp (26 to 30 per pound), peeled and deveined

Freshly ground black pepper

2 tablespoons unsalted butter

3 medium cloves garlic, thinly sliced, about 1 tablespoon

1/8 to 1/4 teaspoon crushed red pepper flakes

1/4 cup dry white wine, such as pinot grigio

1/2 cup mascarpone or cream cheese

2 tablespoons chives, thinly sliced

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions. Reserve about 3/4 cup of the cooking water and drain the pasta.

Meanwhile, finely grate 1 1/4 teaspoons of zest from the lemon and squeeze out 2 tablespoons of juice. Toss the shrimp with 1/2 teaspoon of the zest and 1/4 teaspoon each salt and pepper.

In a 12-inch skillet, melt butter over medium-high heat until foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil and cook until slightly reduced, 1 minute.

Add drained pasta, mascarpone and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until pasta and shrimp are coated and sauce is creamy. Remove from heat. Toss in the remaining lemon zest and chives. Season to taste with salt and pepper and serve.

Serves 3.

Source: Fine Cooking

Weekday dinner inspiration: Linguine With Lemon-Garlic Shrimp and more 12/13/11 [Last modified: Tuesday, December 13, 2011 3:30am]

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