The last of Spring brings us summertime weather. The beach is almost hot but the on-shore breezes will keep it in the mid 80's
That is right where the ocean temp is and the water is flat. The tide is coming up most of the day so the swimming along Hollywood Beach is perfect.
Shimp and linguini for 2
1/2 lb. 50/60 count shrimp peeled
½ cup peas
½ cup sliced mushrooms
½ cup clam juice
1 tsp chili stuff chili mix
½ - juicy lime squeezed
0live oil
1/3 lb linguini
This is easy. Do the chopping ahead and prep work ahead.
Boil the salted water and put in about a 1/3 pound of linguini.
Stir it around for a minute so it doesn’t clump.
Heat a big pan to medium. Add a couple glugs of olive oil. Start with the mushrooms and sauté them. When they change color add the peas
After a minute add the peeled shrimp. Stir everything and sprinkle on a tsp of chili mix. Add the clam juice and stir again and squeeze in the lime juice.
Boil the salted water and put in about a 1/3 pound of linguini.
Stir it around for a minute so it doesn’t clump.
Heat a big pan to medium. Add a couple glugs of olive oil. Start with the mushrooms and sauté them. When they change color add the peas
After a minute add the peeled shrimp. Stir everything and sprinkle on a tsp of chili mix. Add the clam juice and stir again and squeeze in the lime juice.
Drain the linguini and add it to the shrimp pan. Mix it around and split the order into two bowls. Spoon some of the juice over the pasta and serve.
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