Monday's Menu

Here are a couple of recipes that I've come across lately and they are both healthy and really tasty! Bon appetit!

Despite the name, this first recipe is so good! I will be making it frequently for my boys as the days get warmer and they need a little snack to cool them off. It's a also an ingenious way to sneak LOTS of spinach into their diet!

Green Slime Smoothie

http://allrecipes.com/Recipe/Green-Slime-Smoothie/Detail.aspx?src=etaf

This one is light, super easy and a nice change of pace if your menus usually revolve around chicken and beef!

Linguine with Shrimp Scampi

from the Barefoot Contessa

Vegetable oil (just a little to keep pasta from sticking)
Kosher salt
3/4 pound De Cecco Capellini pasta
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (optional)
1/2 lemon, zest grated (if big lemons, use ½ a lemon…if small lemons, maybe whole lemon)
1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
1/8 teaspoon hot red pepper flakes

plenty of fresh-grated parmesan cheese

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 2 to 3 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, parmesan and toss well, and serve.