Posted by: Maggie
I have another quick and easy dinner for you today!
I wanted something healthy, since DC is going to be unpleasantly hot and humid in approximately one month, and I am in no way ready for anything skin revealing. Much to my dismay, jeans and cozy sweaters cannot be comfortably worn in DC year round. If I had it my way, November weather would last all year, and I'd never have to reveal my pasty appendages in sundresses (I don't do shorts. Seriously, I own zero pairs.) Unfortunately it's not November year round, and if I'm going to wear all the new sundresses I bought I'm going to have to break out some healthy foods for the time being.
As much as I love food blogs that encourage me to stuff my face with copious amounts of bacon, peanut butter, chocolate, animal fat, and frosting, I also enjoy quite a few health conscious blogs, particularly Gina's Skinny Recipes. She makes all of her diet friendly fare look and sound so downright delicious I often forget I'm reading a healthy blog.
I settled on the garlic shrimp from Gina's website, since I ate the leftover lemon linguine for lunch back on Tuesday when I made this, and wanted something a bit more protein heavy for dinner. I ate these shrimp by themselves, but I imagine they'd also be great on a salad, or over rice.
Here's what you'll need:
1/2 pound large shrimp, washed, peeled, deveined, and tails removed
3 cloves garlic, minced
1/2 tablespoon extra virgin olive oil
Crushed red pepper flakes, to taste
2 tablespoons finely chopped parsley
Lime wedges for serving
In a skillet, heat oil over medium heat. Add garlic and red pepper flakes, and saute until golden, about 1-2 minutes. This will burn really easily, so keep an eye on it. Add shrimp to pan, and season with salt and paprika. Cook for 2-3 minutes or until shrimp is cooked through, stirring frequently.
Transfer shrimp to a bowl, and stir in parsley.