Once again, the tummy is rumbling and the sun is setting. Must mean one thing, dinner time! As some of you know, I am Italian (well, at least 1/4th Italian anyways) and my favorite thing to make for dinner is pasta. All things pasta related, linguine, ravioli, fettuccine, and the list goes on! My kids, just like me, absolutely love pasta. I am very thankful to have two kids who are not picky eaters, their favorite part about this recipe is the cheese and lemon flavor. Kid approved! 😉
You will need:
12 ounces Linguine Pasta
1 pound peeled and deveined Shrimp (I used the frozen uncooked shrimp)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup diced onions
2 cloves garlic, minced (1 teaspoon)
1/2 teaspoon dried Oregano
2 lemons juiced, (about 1/4 to 1/3 cup)
1/2 cup grated Parmesan Cheese
1 teaspoon salt
1/2 teaspoon black pepper
Let’s get started!
Place your pan on the burner and set to medium heat. Add the butter to the pan and stir till melted. Next add the onions, garlic and oregano. Cook until the onions are tender and translucent.
Add the shrimp and continue cooking for 5-6 minutes until the shrimp turn pink and are cooked through.
Drain the pasta and add to the pan with the shrimp mixture. Toss to coat the pasta evenly with the shrimp mixture.
Next, add your lemon juice to the pasta mixture, tossing periodically to coat.
Finally, add the Parmesan to the pasta mixture, also tossing periodically. If you do not toss the pasta as you are adding the Parmesan, there is a risk of having too much cheese in one spot. Even though it is a hard cheese, it will melt and you will eventually have this ball of cheesy goo and the rest of the pasta will be sad and cheese-less. No one wants sad cheese-less pasta! >.<
Serve in bowls or plates and enjoy hot and fresh! There you have it folks, happy eating!