It’s been a great week and a bad week. Bad first. Eddie has decided that he is not going to use his words when Otto takes has something he wants or he’s frustrated. Instead he’s going to yell at the top of his lungs endlessly until mommy cries from overload. So that’s fun. Good: I got to see one of my most favorite people twice this week after not seeing him for a couple months. So happy for that. And we made him sing. It was great. Are you hungry?
Italian Lemon Shrimp
- 1 stick unsalted butter melted
- 1 lemon
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon oregano
- 1/4 teapsoon crushed red chile flake
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 tablespoon vegetable oil
- 1 pound raw shrimp peeled, deveined, and tails removed
- 1/2 pound linguine cooked al dente
- Fresh grated Parmesan cheese
Preheat oven to 350 degrees F. Line a baking sheet with tin foil.
Cut lemon in half and then into thin slices.
In a medium bowl, combine oil, Italian seasoning, oregano, chile flake. salt, and pepper. Add shrimp and toss to combine.
Pour shrimp onto prepared baking sheet. Top with lemon slices and melted butter - evenly distributing both.
Bake shrimp for 12 to 15 minutes, until pink and cooked through.
While shrimp bakes, cook past according to package directions. Reserve 1/4 cup pasta water.
Remove lemon slices from shrimp. Pour shrimp and butter onto drained pasta. Add reserved pasta water and 1/4 cup Parmesan cheese. Toss to combine. Top with more Parmesan cheese if desired.