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Tuesday, February 13, 2018


I wanted something light and different the other night for Supper: this recipe filled the bill :-) It was the first time I have ever cooked it, but I am thinking it won’t be the last.

This recipe is simple, but satisfying. Mushrooms, garlic, and a smidgen of white wine add depth of flavor to shrimp. To speed preparation, use prepared shelled and deveined shrimp.

PASTA w-TOMATO & SHRIMP ~Makes 4 servings

1 TBSP + 1 teaspoon Olive Oil * 2 cloves Garlic, minced * 2 cups coarsely chopped Tomatoes * 8 medium Mushrooms, thickly sliced * 10 ounces Shrimp, shelled and deveined * 2 TBSP fresh Dill, finely chopped (or 1 teaspoon dried) * 1 TBSP Lemon Juice * 1 TBSP dry White Wine * 4 ½ ounces medium pasta Shells, cooked and drained

In a large skillet over medium heat, cook the garlic in the oil until softened and fragrant. Add tomatoes and mushrooms, and gently cook about 15 minutes to blend flavors.

Add shrimp; sprinkle with dill, add lemon juice and wine. Cook gently until shrimp begins to pink and curl in on itself.

Stir in pasta and occasionally toss a few minutes to warm shells.

Serve and enjoy!