Lemony Shrimp Scampi

Here is my second shrimp dish that I got out of my Everyday Food magazine. This is a quick meal...I think that boiling the water took the longest. I would say it's a relatively inexpensive meal as well. I loved this dish and will be adding it to my list of meals I rotate through.

Lemony Shrimp Scampi

Salt and pepper
3/4 lb angel-hair pasta
2 T olive oil
3/4 lb large or jumbo shrimp, peeled and deveined
6 T butter
3 cloves garlic, minced
1/4 c lemon juice (from 2 lemons), plus wedges for serving
2 T chopped fresh parsley

In a large pot of boiling salted water, cook pasta according to package instructions, then drain. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

I bought fresh parsley for this dish. I really like how it adds to the recipe. If you store the parsley correctly, it will last a long time and you can use it in other dishes--like spaghetti sauce and meatloaf.

The Boys

 Mike is always taking pictures of me and Benjamin and rarely gets in them. So I suggested he let me use his camera to take pictures of him and Benjamin in his studio. He said I could take the pictures with my own camera. Haha!!! I distracted him with wanting to use his camera that I got the pictures I wanted of my two boys! Hahaa!!!

BYU Mint Brownies

I redeemed myself with these brownies after my Botched Peach Cobbler. I should make brownies from scratch more often, but my belly would get bigger. Here is the link for BYU Mint Brownies. It seems that there are several different versions of BYU Mint Brownies, but I figured since this was on the BYU Magazine website, they had to be the most authentic.

I used real butter in place of margarine. Also, I used heavy whipping cream in place of milk for the mint frosting. The creamier the better!!!

We enjoyed these brownies with a scoop of vanilla ice cream last night with my brother's family. It was almost as good as the dinner we ate!

Botched Peach Cobbler

EEEKK!!! I messed up this recipe because I didn't read everything and rushed myself. It still tasted good enough to eat. The recipe is below from allrecipes.com. Can you guess what I messed up? I covered it in whipped cream to hide my mistake. :)  I've never made a peach cobbler before so I was disappointed that I didn't get it right. So, I'm going to try it again soon...I hope.

Southern Peach Cobbler

1/2 cup butter 

1 cup white sugar 

3/4 cup self-rising flour 

3/4 cup milk
1 (29 ounce) can sliced peaches in light syrup

Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt. In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter. Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Shrimp and Pineapple Kabobs

I had shrimp kabobs for the first time when I lived in Texas. A neighbor invited us for a barbeque and that's when I realized that you could barbeque shrimp. So, I found this recipe for Shrimp and Pineapple Skewers in one of my Martha Stewart magazines and decided that I needed to try it. I was afraid to cook with shrimp, but they cook up really fast and easy. They were very yummy and I can't wait to make them for our next barbeque with our neighbors!