Both my husband and I come from seafood-loving families, so shrimp or salmon is on our regular menu rotation. He often declares food that I make "the best ever," and I tend to think it's so I'll keep feeding him, but the compliments went on and on about this dish. I tend to agree- this was easy and delicious, and would be a great company meal.
Baked Shrimp Scampi
Adapted from Ina Garten
1 lb shrimp
1/2 lb pasta (I used rotini)
3 tbsp EVOO
2 tbsp White Zinfandel (or dry white wine, as the recipe calls for)
salt and pepper (I use Papa Joe's)
1 1/2 sticks unsalted butter, room temp
4 cloves minced garlic
1/4 onion, minced
1 tbsp dried parsley
1 tsp dried rosemary
1 tsp cayenne pepper
1 tsp lemon zest (I just go around the whole lemon)
half a lemon, juiced
1 large egg yolk
2/3 cup panko or breadcrumbs
I also have a few classroom Made-It's! The first one is an addition to my Diary series, which I am super excited about! I read a book recently about Elizabeth Van Lew, a Union spy, and that inspired me to write a diary from the perspective of female spies in 3 different wars. I can't wait until this wonderful-amazing-fantastic-terrific testing (#sarcasm) is over so I can actually USE it!! I know my 4th graders are going to love it.
And, I finally finished a project I started LAST year at this time! I had wanted to do an author study with my 2nd graders, but we ran out of time. Then I planned to do it in summer school, but we ran out of time. So this year I am making it a priority!
I can't wait! I love the Freeman books- Norman the Doorman and Fly High Fly Low are two of my very favorite children's books and I can't wait to share them with my students.