Fast, Easy Weeknight Dinner Full of Awesomeness


How freakin’ impressive does that look?  Hmm?  The most time consuming thing was boiling the water and cooking the pasta.  Everything else happened in the time the pasta was happening.

And I can’t even tell you how delicious this dinner was.  You’ll just have to make it for yourself and see.  Ideally, you’d make it for you and someone else, and maybe two other someones, as it made 4 full size meals, plus a bit of pasta left over.  Here’s how I did it:

Lemon Caper Shrimp with Spaghetti

1 lb. 21-25 ct. shrimp, thawed, head off and cleaned

1 cup white wine (I used chardonnay, but use whatever you have, I won’t judge)

5 cloves garlic + 5 glugs olive oil

1 handful parsley

1 lemon

3 tbsp capers

1 box pasta (I used whole wheat spaghetti because the store didn’t have linguini, again, use whatever you want)

Boil water, cook pasta according to instructions, drain.

While water is boiling/pasta is cooking, add olive oil and minced garlic to a pretty big pan (more surface area=shrimp cook faster).  I added garlic and olive oil to my magic bullet, blended, and dumped it in our amazing dutch oven.  Stove it at medium til it gets sizzily (these are technical terms).

Add the shrimp.  After a minute or so (they should start barely turning pink), add the wine.  Cook it all, flipping the shrimp, until they’re evenly pink, but don’t overcook (overcooked shrimp are so sad).  Just til they’re pink all over, not any longer.


Add the capers.  Chop up some parsley, but don’t add it.  It’s for serving.  Throw a bag of frozen veg in a bowl, add some water and maybe some seasoning, microwave til done (I did frozen peas; keep it simple).

By now your pasta should be finishing up.  Drain it.  Put it on plates (should serve about 4, or we did two dinners and two in tupperwares for lunches)

By now, your shrimp should be done.  Turn off the heat.  Ladle ~7 shrimp (they’re big shrimps) and some capers over the pasta.  And maybe a little of that pan sauce/liquid.


Add some peas to the plates.  Squeeze ~1/4 lemon (half of a half) over each plate of pasta.  Add some chopped parsley.  Look how pretty!


So impressive!  And colorful!  And reasonably cheap!  And delicious!  And reasonably healthy!  Hooray!

Light some candles, pour some wine, and have a fancy dinner.




2 thoughts on “Fast, Easy Weeknight Dinner Full of Awesomeness

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