Easy Lemon Shrimp Linguini

I could eat pasta every day. Some weeks, I do. It’s easy to make and there are so many different combinations. My most recent favourite is this Lemon Shrimp Linguini. It takes very little prep time and can be made even on those nights when everyone gets home late and there’s not much time to prepare dinner.

Recipe

Ingredients:
1/2 of a 454g box of uncooked linguini
2 tablespoons unsalted butter
1/2 of a 340g package of frozen, cooked salad shrimp, thawed
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup chicken stock
1/4 cup lemon juice
2 tablespoons chopped parsley
grated parmesan cheese for serving

Directions:
1. Cook linguini according to package directions. Drain and set aside.
2. Melt butter in a large pan over medium heat. Add garlic, shrimp, and red pepper flakes. Stir occasionally for two minutes.
3. Add chicken stock and lemon juice to the shrimp mixture. Bring to a simmer and stir occasionally for two minutes. Stir in pasta and parsley. Mix until combined and pasta is coated in the sauce.
4. Serve with parmesan cheese.
Adapted from Damn Delicious

Pineapple Shrimp Stir Fry with Coconut Rice

I
t’s been a little while since I’ve posted a recipe, so I wanted to share my new favourite rice dish. This stir fry features a few of my favourite things: pineapple, shrimp, and coconut. It’s very easy to make and is a bit more unique than the average stir fry.

The original recipe is from Canadian Living, and I modified it to make it a bit more fall appropriate (it’s too cold to go outside to use the grill).

Recipe

Ingredients:

Stir fry
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon fresh ginger, grated
25 cooked jumbo shrimp, peeled and deveined
1/2 pineapple cut into small cubes
1 carrot, grated

Rice
2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons fresh ginger, grated
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/4 teaspoon salt

Directions:
1. In a medium saucepan, melt butter over medium heat.
2. Add green onions, garlic, and ginger. Stir occasionally until softened (4 minutes).
3. Add rice. Stir until lightly toasted (2 minutes).
4. Stir in coconut milk, water, and salt; bring to boil. Cover and reduce heat to low. Cook until rice is tender and no liquid remains (15 minutes).
5. In a small bowl, whisk together lime juice, fish sauce, sugar, and ginger.
6. Add shrimp and pineapple to a pan and cook over medium heat. Pour lime juice mixture over the shrimp and pineapple. Stir occasionally for about 6 minutes.
7. Add pineapple and shrimp to rice. Mix in shredded carrots before serving.

Healthier Shrimp Fried Rice

I could eat rice, or pasta, or pizza, or just carbs in general every day for every meal. But, since I’m trying to eat healthier, I’m always trying to create health conscious alternatives to my favourite foods.
This dish is my healthier version of shrimp fried rice.

Recipe

Ingredients:
cooking spray
2 whole eggs and 2 egg whites, scrambled
1 tbsp grapeseed oil
4 cups cooked rice (best if it’s cooked the night before or a few hours before and chilled in the fridge)
1 small bunch green onions, chopped
1 clove garlic
4 white mushrooms, chopped
1 1/2cups peeled/cooked salad shrimp, thawed
1 tbsp soy sauce (preferably low sodium)
1/2 tbsp fish sauce

Directions:
1. Spray a medium pan with cooking spray and scramble the whole eggs and the egg whites. Set aside.
2. In a larger pan, add the grapeseed oil, onions, and garlic. Saute for two minutes and then add the mushrooms and shrimp. Stir to combine and saute for a few minutes until the mushrooms begin to shrink.
3. Add the cooked rice, soy sauce, fish sauce, and scrambled eggs. Stir for a few minutes until all ingredients are combined and the rice is warm.
4. Serve with slices of avocado and lime.