Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
I know I have posted a couple of recipes with variations of goat cheese and pasta but it is one of my favorite go-to pasta combinations. I’d hate to deprive all of my readers of yet another tasty dish so here we go again! I loved the way this came out. I think the only change I will make next time is the size of the asparagus; I cut the asparagus into little 1/4 – 1/2 inch pieces but I think next time I will leave it larger so it’s easier get a piece or two in every bite.
Lemon Shrimp and Asparagus Pasta
8 o.z. angel hair pasta
1 pound large shrimp ~ peeled
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper
8 o.z. asparagus
4 Tbs butter
1 lemon ~ zest and juice
3 o.z. goat cheese
Cook pasta according to package directions. Melt 2 Tbs butter over medium high heat in large skillet add shrimp, salt, pepper, crushed red pepper, and asparagus; cook 4-5 minutes until shrimp is cooked through. Add remaining 2 Tbs butter, lemon zest, and lemon juice. Toss with cooked pasta sprinkle with crumbled goat cheese just before serving.