What's a good thing to cook tonight?

What about a nice pasta primavera?

Do you guys like spicy? I got a killer shrimp fri diavlo recipe that DH goes NUTS over! It's really spicy though.

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Posted by ourwedding9510

What about a nice pasta primavera?

Do you guys like spicy? I got a killer shrimp fri diavlo recipe that DH goes NUTS over! It's really spicy though.

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OOOH! Do share the shrimp fra diavlo recipe!!!

I got it out of my 'Cook This, Not That' cookbook...DH LOVES it!

¾ lb shrimp, peeled and deveined (I used peeled and deveined frozen shrimp that was pre-cooked – just defrosted them in the morning)
Salt and black Pepper to taste
½ tbsp olive oil
2 tsp red pepper flakes
1 small onion, chopped
2 gloves garlic, minced (I just cut them up thin – I got lazy)
½ tsp dried oregano or thyme
1 can (28 oz) crushed tomatoes
1 cup dry white wine
8 oz spaghetti
2 Tbsp chopped flat-leaf parsley

Season the shrimp with salt and pepper. I seasoned one side, then flipped them and seasoned the other side. Heat the oil in a large skillet or sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, until just firm. Remove to a plate (cover to keep warm).

Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.

Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.

Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour the pasta and toss. Serve garnished with the parsley.

470 calories
8 g fat (1 g saturated)
1,075 mg sodium

Tacos!!!!!!!!!!!!

MmMMm

Cook up some beef and refried beans and then just put out the shells (hard and/or soft), shredded mexican blend cheese, shredded lettuce, chopped tomatoes, maybe get some good guac and salsa

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Posted by Becca2010

Tacos!!!!!!!!!!!!

MmMMm

Cook up some beef and refried beans and then just put out the shells (hard and/or soft), shredded mexican blend cheese, shredded lettuce, chopped tomatoes, maybe get some good guac and salsa

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ooh thats a great idea! and so easy plus we have this extra shredded cheese we have to use before it expires.

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Posted by cateydee

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Posted by Becca2010

Tacos!!!!!!!!!!!!

MmMMm

Cook up some beef and refried beans and then just put out the shells (hard and/or soft), shredded mexican blend cheese, shredded lettuce, chopped tomatoes, maybe get some good guac and salsa

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ooh thats a great idea! and so easy plus we have this extra shredded cheese we have to use before it expires.

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Food expiring party!!!!

Those are fun, plus they help you lose weight in the baffroom the next day!

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Posted by ourwedding9510

I got it out of my 'Cook This, Not That' cookbook...DH LOVES it!

¾ lb shrimp, peeled and deveined (I used peeled and deveined frozen shrimp that was pre-cooked – just defrosted them in the morning)
Salt and black Pepper to taste
½ tbsp olive oil
2 tsp red pepper flakes
1 small onion, chopped
2 gloves garlic, minced (I just cut them up thin – I got lazy)
½ tsp dried oregano or thyme
1 can (28 oz) crushed tomatoes
1 cup dry white wine
8 oz spaghetti
2 Tbsp chopped flat-leaf parsley

Season the shrimp with salt and pepper. I seasoned one side, then flipped them and seasoned the other side. Heat the oil in a large skillet or sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, until just firm. Remove to a plate (cover to keep warm).

Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.

Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.

Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour the pasta and toss. Serve garnished with the parsley.

470 calories
8 g fat (1 g saturated)
1,075 mg sodium

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def. trying this! thanks for sharing!

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Posted by Becca2010

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Posted by cateydee

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Posted by Becca2010

Tacos!!!!!!!!!!!!

MmMMm

Cook up some beef and refried beans and then just put out the shells (hard and/or soft), shredded mexican blend cheese, shredded lettuce, chopped tomatoes, maybe get some good guac and salsa

---

ooh thats a great idea! and so easy plus we have this extra shredded cheese we have to use before it expires.

---

Food expiring party!!!!

Those are fun, plus they help you lose weight in the baffroom the next day!

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omg

Me too! How many servings does this make?

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Posted by SummerBride10

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Posted by ourwedding9510

I got it out of my 'Cook This, Not That' cookbook...DH LOVES it!

¾ lb shrimp, peeled and deveined (I used peeled and deveined frozen shrimp that was pre-cooked – just defrosted them in the morning)
Salt and black Pepper to taste
½ tbsp olive oil
2 tsp red pepper flakes
1 small onion, chopped
2 gloves garlic, minced (I just cut them up thin – I got lazy)
½ tsp dried oregano or thyme
1 can (28 oz) crushed tomatoes
1 cup dry white wine
8 oz spaghetti
2 Tbsp chopped flat-leaf parsley

Season the shrimp with salt and pepper. I seasoned one side, then flipped them and seasoned the other side. Heat the oil in a large skillet or sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, until just firm. Remove to a plate (cover to keep warm).

Add the pepper flakes, onion, garlic, and oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 10 to 15 minutes.

Meanwhile, cook the spaghetti according to the package instructions. Drain and return to the pot.

Season the sauce with salt and pepper. Fold the cooked shrimp into the sauce. Pour the pasta and toss. Serve garnished with the parsley.

470 calories
8 g fat (1 g saturated)
1,075 mg sodium

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def. trying this! thanks for sharing!

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