Alright Kids! We're mostly all here for a reason, so let's share our meals with each other, along with how you made em!
I'll start off.
Tonight I cut class and made Spaghetti with shrimp in a spicy pomodoro sauce. (Serves 3)
6 oz Barilla Whole Grain Spaghetti
1/2 pound cooked Shrimp
1 Can Italian peeled tomatoes
Crushed Red Pepper Flakes
Pecorino Romano Cheese
EVOO (Extra Virgin Olive Oil)
Dried Basis Leaves
Drop a tablespoon of EVOO in a high-side sautee pan and heat over medium heat. Drop a teaspoon of minced garlic into the oil and let it simmer. As the garlic starts to brown, pour the can of tomatoes into the pan. Using a spatula, cut up the tomatoes. Turn the heat up to medium high. Add a shake of onion powder, three shakes of crushed red pepper flakes, two shakes of pepper, one shake of dried basil leaves, and salt liberally. Continue to stir. Add two handfuls of Pecorino Romano cheese and fold in. Finally, add your shrimp and reduce heat to a simmer.
Meanwhile, you should be cooking your pasta per the directions (6 minutes to al dente).
Strain, and return to pot. Pour sauce and shrimp over and stir in. Serve and enjoy!