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 â€œRetreat 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.

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Mediterranean Shrimp Linguine

Mediterranean Shrimp Linguine
Serves: 4.  Prep/Cook time:  45 minutes

Ingredients

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
Âź teaspoon minced garlic
1 cup fresh mushrooms, sliced
½ cup white wine
Âź cup of chicken stock
1 cup cherry tomatoes, halved
½ cup kalamati olives, sliced
1 teaspoon dried oregano

 Directions

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 sautĂŠ 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.

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Lots of left overs to enjoy for the next few nights

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!

Tracey