So this is my first official post. YAY!
If you are looking for a lightened up shrimp pasta…. this is NOT it! Yep, this subtly sweet, yet tangy pasta dish has all the good stuff.
By good stuff, I mean butter and olive oil! YUM!
I am a HUGE seafood lover, so majority of the dishes you see me post will contain seafood. Plus, I am a transitioning pescetarian; so through this journey you will witness my good, my great, and my not-so ugly moments. For those wondering about my decision to become a pescetarian, lets just say…well..I love my body and want it to be healthier. (p.s. beef sits in my freezer waaayyy longer than seafood does.)
Growing up with a cajun background makes having a predominately sea-based diet pretty easy. I appreciate A L L seafood, from the ever-so-popular mudbug to the not-so-popular oyster…mmm mm.
But my ultimate favorite, will forever be the reigning lightweight champ of the ocean…. the seafood underdog… the one… the only… S H R I M P!
Just imagine this… *close your eyes*
Juicy, succulent shrimp…
Sautéed in a little olive oil with garlic and onions..
The aroma of the clear blue sea and that fragrant garlic filling your home…
mmm…. *now open your eyes*
Pay attention to the recipe before you burn the house down!!
OH-EM-GEE. Learn to pay attention y’all. Yes! I said y’all, I may be from Louisiana, but I was raised in Texas. Where shrimp is mostly known for being a topping on a steak. Poor shrimp just overlooked in everything, its even buried in alfredo sauce. But no worries, in this recipe the shrimp is the S T A R of the show!
Lets get feisty shall we…