The first weekend I have had to myself in absolutely months had me a little concerned about what to do with my days. Even though I do love to take trips away, which may seem like I give myself lots of R&R; that is really not quite the case. I tend to go over the top with planning too much, getting up to early and going to bed too late, which is what I did last weekend in rainy LA. Even our fun tour of Universal Studios needed an early wake up call. I then tend to need a vacation to rest from my vacation!
This was a weekend with no alarm clocks and no plans. The first thing I did was book the outstanding InterContinental “Retreat Yourself” package for Sunday as a very nice friend had given me a gift card. The next was to fill my fridge with much needed groceries.
A grocery shopping trip to Shaw’s in Back Bay with my friend BosGuy had me wandering the aisles coming up with about 20 different dishes I planned to make that evening while watching Thor: The Dark World on DVD, which had just arrived and opening a bottle of one of my new, just delivered wines. I eventually settled on buying some fresh uncooked shrimp and linguine for a dish I had found in a very very old Healthy Cooking magazine. This dish is just slightly less healthy and adapted a little more to my liking.
Mediterranean Shrimp Linguine
Serves: 4. Prep/Cook time: 45 minutes
1lb uncooked medium shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon pepper
2 tablespoons lemon juice
1lb fresh linguine
2 tablespoons olive oil
½ small onion, finely chopped
¼ teaspoon minced garlic
1 cup fresh mushrooms, sliced
½ cup white wine
¼ cup of chicken stock
1 cup cherry tomatoes, halved
½ cup kalamati olives, sliced
1 teaspoon dried oregano
Season shrimp with salt, pepper and lemon juice and set aside.
Cook linguine according to package directions.
In a large skillet, heat oil over medium-high heat sauté onion and garlic until softened, about 3 minutes. Add mushrooms; cook and stir 4 minutes. Add shrimp and cook through until turned pink. Add wine, chicken stock and all other remaining ingredients; cook and stir for about another 5-7 minutes or until heated through. Add more salt and pepper to taste.
Drain linguine and serve with shrimp mixture.
Add a little parmesan if needed, which I did and enjoy with a glass a Sauvignon Blanc and a movie of your liking. Thor worked fabulously.
As a side note, do remember to check that all your shrimp has actually been peeled. Mine was supposed to be when I bought and I found some still had the skin on. Not good!