So, I see that I already have a few followers! That’s great!! I’m thrilled to learn that I have followers, and I will do my best to follow back as I see fit as soon as I can.
Also, with a very busy and hectic life, I will try my absolute best to post regularly, at least once a week. Forgive me if I am not as punctual as I like to think.
That being said, please, you are welcome to e-mail me at email@example.com with questions, comments and/or submissions.
In the meantime, here is another dish with very few ingredients, most of which should already be in your pantry (olive oil, garlic, canned tomatoes, white wine, salt and pepper, linguine or spaghetti, and red pepper flakes). This dish does not take too long to make either.
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 3 whole 14.5 oz cans diced or whole tomatoes
- 2 lbs jumbo or large shrimp, peeled and deveined
- salt and pepper to taste
- Fresh parsley, minced
- 1 lb linguine, uncooked
- Red pepper flakes
- Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
- In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes
- Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
- Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish into the foil. Tightly wrap the foil into a parcel.
- Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving. Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze lemon juice, if desired.
How I modified this recipe:
- I substituted thyme for parsley
- I did not have linguine in my pantry, so I went for thin spaghetti.
- I used only 1 can of tomatoes
- I did not use two pounds of shrimp. Since I was only coking for one person-myself, I used the amount of food and ingredients that I thought I could handle
- I excluded red pepper flakes. I’ll be honest with you, I’m not a fan of spicy foods, even if they are moderately spicy, and red pepper flakes, well that does my stomach in.
This is a recipe courtesy of Pioneer Woman and available here: http://thepioneerwoman.com/cooking/2009/12/linguine-with-shrimp/
See, just because you are in college, does not mean that it is impossible to find quick and delicious recipes to make before or after long study sessions.
COLLEGE TIP Number 1: Make your own food. By cooking your own food, you know what’s in it and you can cater to your own taste and adjust the flavor profile as you seem fit.