Shrimp Scampi Pasta with Sun Dried Tomatoes

I love shrimp scampi, I love pasta, and I love sun dried tomatoes, so this recipe is right up my alley!!! It has such great favors...the saltiness from the shrimp, creamy from the pasta and cheese, sour from the lemon, heat from the red pepper and a sweet tang from the tomatoes.

What You'll Need: Shrimp, rigatoni pasta, olive oil, white wine, Parmesan cheese, onion, lemon, sun-dried tomatoes, parsley flakes, crushed red pepper, butter and pepper. (Note Pictured: Salt and garlic)

Small diced 1 onion...

and 2 garlic cloves. (Sorry for the dark pictures, I have horrible lighting in my kitchen)

Roughly chopped 3 heaping Tbsp of sun dried tomatoes. Also, cook the pasta according to the package directions. 

In a large skillet, heat over medium to medium high heat, add 2 Tbsp olive oil and 2 Tbsp butter. 

Once the butter has melted and the onion and garlic. Cook until translucent, about 4 to 5 minutes. 

Salt and pepper the shrimp and toss them in with the onions and garlic. I used raw, tail on, pulled and deveined 41-60 shrimp. You can use whatever kind you like, but I wouldn't use the really small ones.  

Once the shrimp are cooked through, set them aside and add 2 more Tbsp of both olive oil and butter to the skillet. 

Add 3/4 cup of dry white wine and the juice of 1 lemon, let simmer for 2 minutes. 

Toss the shrimp and pasta in the skillet with the wine mixture. 

Add the tomatoes, parsley and crushed red pepper. If you have little ones or someone in your family that can't take the heat, sprinkle the red pepper on top of your plate, like I do.

Lastly, toss in the Parmesan cheese. 

Recipe

1 box Rigatoni pasta

4 Tbsp olive oil

4 Tbsp butter

1 onion, small diced

2 garlic cloves, small diced

1 bag (12oz) frozen shrimp, thawed

3/4 cup dry white wine

1 lemon, juiced

3 heaping Tbsp chopped sun-dried tomatoes

1 Tbsp dry parsley flakes

1 tsp crushed red pepper

1/4 cup shredded Parmesan cheese

Instructions

Cook the pasta according to the directions on the box. 

In a large skillet, over medium to medium-high heat, melt 2 Tbsp of butter into 2 Tbsp of olive oil. Add the onions and garlic and saute until translucent, about 4 to 5 minutes. Salt and pepper the shrimp and add them to the skillet. Cook for 3 to 4 minutes, or until the shrimp are cooked through. Remove the shrimp from the skillet and set aside. 

Add the wine, lemon juice, 2 Tbsp of both butter and olive oil and cook for 2 minutes. Stir in the pasta and shrimp until everything is well covered with the wine mixture. Toss in the sun-dried tomatoes, parsley, red pepper and cheese. 

 

Our Week

Last week I made and blogged about...

my favorite Tomato, Basil and Onion salad, 

and this incredibly delicious Chocolate Eclair Casserole!!!

I also made a bunch of mini Banana Bread loaf. You can get the recipe from my Banana Muffins post.

I made this Chicken Cordon Bleu Casserole. I got the recipe from one of my favorite blogs Six Sisters' Stuff it was so good!!!

Sebastian ate some corn on the cob. 

He played with his rock collection.

We made Yogurt art, 

and hung it on the wall. 

And we played in the sprinkle. 

Chocolate Eclair Casserole

My, all time, favorite dessert is a chocolate eclair. So when my sister brought this over for dessert one night, I was hooked and had to make it again. It's only has 4 ingredients and is so good!

What You'll Need: Graham Crackers, Chocolate Frosting, Cool Whip and Vanilla Pudding (I ended up using 2 box)

Mix pudding as directed on box. 

Add the cool whip. 

And whisk to combine. 

Layer the bottom of a 13x9 baking dish with 1/3 of the graham cracker (forgot to take a picture...sorry). Pour half the pudding mixture over the graham crackers. 

 Layer with another 1/3 of graham crackers. 

Pour the remaining pudding mixture on top. 

Lastly, top with the remaining graham crackers. 

Melt the chocolate frosting in the microwave for 30 seconds, stir and microwave for another 30 seconds. 

Pour over top of casserole. 

Make sure to spread the chocolate evenly and put in the fridge for at least 30 to 60 minute before you serve it. It's even better the next day. 

Recipe

1 box Graham Crackers

1 tub regular cool whip

1 tub chocolate frosting

2 (3.4 oz) boxes of instant vanilla pudding

Instructions

Mix pudding as directed on box. As soon as you've mixed the pudding and before it sets, stir in the cool whip. 

Layer a 13x9 baking dish with 1/3 of the graham crackers and half of the pudding mixture. Repeat layer. Top with the last of the graham crackers.  

Take of the top and foil covering on the frosting and melt in the microwave for 30 seconds. Stir and microwave for another 30 seconds. Pour the melted frosting over the last layer of graham crackers and spread to cover. 

Put in the fridge for 30 to 60 minutes to set. Serve and enjoy. 

 

Tomato, Basil and Onion Salad

I love this salad!!! I make this at least once a week. I use to hate tomatoes, but because of this salad, I am now a lover of everything tomato and basil. This salad is so easy to make and taste oh so good.

What You'll Need: Tomatoes, Basil, Onion, Olive Oil, Balsamic Vinegar, Salt and Pepper.

Cut of the tomatoes into bit size pieces. I take a lot of the seeds out, but you can leave them in if you'd like. 

Add in thinly sliced onions, 

the balsamic vinegar, 

olive oil,  

and salt and pepper. 

Stir everything together. 

Add some chopped basil.

Stir to combine and serve.


Recipe
4 tomatoes, cut to bit size pieces
1/8 of an onion, thinly sliced
3 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
2 heaping Tbsp of chopped basil

Instructions

In a large bowl, stir together the tomatoes, onion, vinegar, oil, salt and pepper. Stir in the basil and serve.