I’m changing the name to Shrimp Piccata!

It is almost Friday.  It. Is. Almost. Friday. I’m gonna slap a big WOOOO HOOO on that. Truly, it’s been a very long week.  On the bright side, the  sun was out today; cold, but the sun was out!  It’s almost like you can actually almost see Spring around the corner.  Then the weather comes on and the pretty boy in the suit says “Snow next week”.  And you want to punch his pretty face. Ok, ok, so it is upstate New York, and fine, it is only mid-March.  Yes, I know snow is still to be expected until April. UGH, fine!  I will leave his pretty face alone 😉

I think I mentioned a few posts back that I’m the team leader for the Eat Well, Live Well challenge.  That has really thrown me into the “let’s be super healthy until I get discouraged” mood.  I’m back on MyFitness Pal, logging everything I eat.  I purchased a Fitbit. I’m down to a handful or two of chocolate chips a day. And yes, I’m logging those too. I’m in no way a paid person for Fitbit, (unless of course they want to throw a lil’ somethin’ somethin’ my way), but I have to say, the thing is nifty.  In general, technology blows my mind.  Computers? Tablets? Fax machines?  All magic. This Fitbit? Serious magic.  It knows things.  Things that I don’t think it really should know. Quite frankly, it creeps me out just a little.

The one thing it doesn’t know?  How many carbs are being consumed!  I aim for high protein options and I strive for 5 and all that jazz. Every now and again though, I come across a pasta recipe that strikes my fancy.  This pasta recipe from Rachael Ray was one of them.  It was 2 out of 3 kid approved, and the ol’ man loved it. Guess which kid wouldn’t even try it?  Come on…Guess.  I’ll give you a penny if you get it right! She calls it “Pasta Piccata”.  I called it Shrimp Piccata.  It really highlights the shrimp.  Pasta is just pasta.

Shrimp Piccata

  • 2 Cloves of garlic, chopped
  • 6 Tbsp Butter
  • 3/4 C  Chicken stock
  • 1/3 C Capers
  • 3 Tbsp Fresh lemon juice
  • 1 tsp lemon zest
  • 1 lb  Shrimp, peeled and deveined
  • 10 oz. Linguine, cooked and drained
  • 1/4 C Parsley
  1. In skillet, cook garlic in butter over medium heat, for 2 minutes.
  2. Stir in chicken stock, capers, fresh lemon juice, and lemon zest. Simmer 2 minutes.
  3. Add shrimp; cook 4 minutes (or until done)
  4. Toss with pasta and parsley.

 

shrimppiccata