In the words of Sam Cooke, "Summer Tiiiime, and the living is easyyyy. . ." It took about two days for me to de-program my brain from teacher mode (I kept feeling like there was something I was supposed to be grading!), but summer time has finally set in.
One of the things I have been looking forward to this summer is more time to cook. So what's on my "to cook" list this summer? Well, to name a few things I want to BBQ a whole chiken (please don't ask me why, I'm not really sure), I'd like to make homemade tiramisu (my favorite dessert), and maybe experiment with some seafood like Lobster or Mussels (but that might have to wait until our trip to NH- I don't trust California sea creatures).
So my first dish of the summer is a super simple pasta dish with shrimp.
I kind of just created as I went, but I was very happy with how it came out. Paired with a salad this made a light and tasty summer meal.
1 package whole wheat linguine
1 Tablespoon olive oil
1 small to medium white onion, diced
2 cloves garlic, pressed
4 tomatoes chopped into small pieces
1 Tablespoon dried basil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/2 pound shrimp
1. Cook pasta according to package directions.
2. In a large skillet heat olive oil and add onion and garlic until they begin to soften.
3. Chop tomatoes- I like fairly large chunks of tomato on my pasta, but feel free to chop to any size you like. Add to onion and garlic along with any juice from the tomatoes. Allow to simmer for about 10 minutes, adding basil, salt and pepper. Add shrimp and cook until shrimp is nice and pink.
4. Serve over pasta and enjoy!