I needed a dish that didn’t have meat in it and was quick. This is what I found on allrecipes. I followed some of the advice in the reviews and added more cayenne, garlic & onions. It came out great and was very easy! Here is the original recipe. (I doubled the sauce)
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
3/4 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste
- Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
- Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
- Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
So every Wednesday we eat very late because of work. I have been trying to do light meals only on these nights.
I found this recipe on a blog and loved it. I even did the julienned carrots and zuchini which was a perfect side dish.
In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.
Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.
I do Not like Chocolate. Yep- thats right- not at all. So when it comes to baked goods it can be really challenging to find things I like. When I came across this recipe on another blog I was excited!!
These came out so Great! I would use the M**** word but that is my most hated word in the dictionary. Really- it’s not a pretty word.
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed (I wound up buying two packages and using some of the leftover strawberry puree in the frosting.)
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/4 cup strawberry puree (Measure it from the leftover puree you made for the batter.)
1/2 teaspoon vanilla extract
Up to 7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip. Garnish with fresh strawberries, if desired.