Lemon Shrimp Saute with Pasta

So, this is another one of my mom’s recipe’s. I couldn’t tell you where she got this from, but its so good and easy to make. Even my pickiest eater, the little guy, asked for seconds on this one!  He devoured the shrimp like crazy!

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With the pasta.

What ya need:

  • 1.5 lbs of fresh, peeled, de-veined shrimp
  • 1 yellow onion – chopped
  • 1 container – cherry tomato’s, cut in half
  • 1 can – cut up artichokes
  • 1 bag – baby spinach
  • 3 – 4 tbsp – garlic herb butter (I use Land O’Lakes)
  • 2 tbsp – lemon olive oil
  • lemon pepper seasoning
  • whole wheat linquine or thin spaghetti pasta
  • salt

What ya do:

  • Generously sprinkle lemon pepper seasoning all over the shrimp and set aside.
  • In skillet, add butter, lemon olive oil and chopped onion on medium heat and saute till onion’s are translucent.
  • Start cooking pasta.  I’m not much of a pasta person myself and could have eaten this dish without any pasta and been just fine.  The pasta really doesn’t add anything to me, but if you’re a fan go for it.
  • Once onions are translucent add shrimp and saute till pink.
  • Once shrimp are cooked turn skillet to low and add baby spinach, tomato’s and artichokes. You may need to add a little more oil and I sprinkled a little more lemon pepper seasoning.
  • Stir until the spinach is wilted.
  • If adding pasta you can add the cooked and drained pasta into the skillet with the rest of the mixture or scoop your mixture on to pasta on your plate. Or leave the pasta out all together for a low carb option.
What it looks like before adding the pasta. By the way I completely forgot to add the artichokes and it was still great. So, if you're not a fan of artichokes you can leave it out without it changing the flavor too much.

What it looks like before adding the pasta. By the way I completely forgot to add the artichokes and it was still great. So, if you’re not a fan of artichokes you can leave it out without it changing the flavor too much.

Hands Down the BEST Pot Roast EVER!

Ok, so I’ve seen a ton of different pot roast recipes and tried just as many as well, but my mom’s recipe is The.Best.Ever!  Better than a restaurants too! You gotta try it!

Pot Roast

I wish my photography skills did this meal justice!

What ya need:

  • 2-3 lb roast (I get a square or rectangular cut with some fat still on it)
  • flour
  • Morton’s Nature Seasoning Salt
  • 2 tbsp oil
  • 1 package baby carrots
  • 1 large yellow onion, sliced
  • 1 can – cream of mushroom soup
  • 1 package – Lipton’s Onion Dry Soup mix
  • 1 jar of sliced mushrooms

What ya do:

  • Season roast with season salt – all over.
  • Rub the roast with flour on all sides. Shake off excess.
  • Heat oil in skillet. Once heated, brown the roast on all sides (this should only take about 3-5 minutes max). The goal is not to cook it, but just to sear or brown the outside. This coat helps keep in the moisture when its in the crock pot.
  • Once browned set aside. Add carrots and onions to the bottom of a crock pot.
  • Place roast on top of carrots and onions.
  • Top the roast with the cream of mushroom soup, dry onion soup mix and jar of mushrooms (including the juice in the jar).
  • Place the lid on the crock pot and cook on high for 8 hours.

This is so moist when its done. It tears right apart without a knife its so tender.  Most times we eat this with one other veggie, but its good with mashed potato’s or brown rice too. We just typically stay away from carbs during our meals. The carrots are so good too cooked with this roast. Really this is a one pot meal since you have both your meat and veggies in the recipe.

I love the smell of this roast cooking in the crock pot all day! Its one of the most heavenly smells to come home to, especially after a long day at work.