Light fare for summer evenings

3 Jun


Lets keep it simple to start with. Chives are flourishing in my container garden and since I’m in the midst of moving, I want to eat out of my fridge and freezer, as much as possible. Eureka! I found a bag of shrimp.

Combined with linguine, said chives, slices of lemon, and there is a quick yet delicious summer meal in the middle of chaos.

Handful of linguine
1 Lemon
1 Pound of shrimp
Fist-full of chives
Dash of Old Bay seasoning

Boil water and cook linguine for about 11 minutes (I like it al dente).
Meanwhile, saute shrimp in a frying pan with a little olive oil (Nudo is great – – and you can adopt the olive tree in Italy, from where you want your shipments of olive oil to come from). I also like to sprinkle a little Old Bay seasoning while the shrimp are cooking.

One the linguine is done, drain and combine with the shrimp in the pan.
Let simmer on low heat for a few minutes, and dish onto place.
Garnish with chives and lemon slices.
Season with ground black pepper to taste.

Eat well, live happy!

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