Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.

Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.

For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

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Tasty Tuesday--Creamy Tomato-Basil Pasta with Shrimp

This is a quick weeknight recipe that the whole family will love. You can put this on the table in 20 minutes--perfect for those busy school nights! I originally found this recipe off of the Kraft website, but I modified it to fit our tastes--you could totally do the same.  My daughter isn't a shrimp lover, but agreed that this was tasty! Hope your family enjoys it as much as we did!

Creamy Tomato-Basil Pasta with Shrimp

Crazyloucreations

Ingredients

3 cups pasta, uncooked

¼ c. light balsamic vinaigrette dressing

1 lb. uncooked, peeled, de-veined medium shrimp

1 c. fat-free reduced sodium chicken broth

½ tsp garlic powder and black pepper

4 oz Light Cream Cheese

2 c. grape tomatoes

½ c. shredded Parmesan cheese

8 fresh basil leaves, cut into strips

Directions

Cook pasta as directed.  Meanwhile, heat 2 T. dressing in large skillet on medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Discard any drippings.

Add remaining dressing, broth and seasonings to skillet; cook 2 minutes or until heated through. Add cream cheese; cook and stir 2-3 minutes or until melted. Stir in tomatoes; cook 1 minute.

Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

Enjoy!

Cindy