Celebrate "National Seafood Month" With A “Zesty Shrimp Pasta” Recipe & “Luscious Lemon Squares”

****Starting on November 3rd, I will be changing “Wordless Tuesday” to “Soupy Tuesday,” for the next few months. This means that I plan on sharing with you a soup recipe for that day. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share and everyone would love to prepare, just email me (angellite13@optimum.net) or post something in the comments below. I will be happy to give you a shout out and/or you can guest post for that day. Hope this keeps you warm and cozy for the next few months…Now back to the recipe of "National Seafood Month"….. 

October is “National Seafood Month,” a time to raise awareness for fisheries and celebrate the benefits of seafood in one’s diet. My first recipe for this week is called “Zesty Shrimp Pasta” which is incredible! The combination of all of these Italian ingredients not only makes this dish very tasty but the aromas fill your home with love. So try this easy delicious pasta recipe for your family. Happy Cooking!  


                                                “Zesty Shrimp Pasta”

Total time: 25 min / Prep: 10 min / Servings: 6

Ingredients:
1/2 lb. Linguine, uncooked
3/4 cup prepared Good Seasons Zesty Italian 
Dressing Mix (divided)
2 cups sliced fresh mushrooms
1 large onion, thinly sliced
1 green pepper sliced
1 red pepper sliced
1 lb. uncooked cleaned large shrimp
1 Tbsp. chopped fresh parsley
1/4 cup grated Pecorino Romano cheese

Directions:
Cook pasta as directed on package meanwhile, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, onions, red and green pepper, and cook 3 min or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley then stir. Cook 2 min or until shrimp are pink and vegetables are tender, stirring occasionally. Now drain the pasta; return to pot. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese. You can serve this with a crisp salad and a slice of Italian bread.

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                                             “Luscious Lemon Squares”

Prep Time: 10 minutes
Total Time: 60 minutes
Servings:25

Ingredients:
1 cup un-bleached all-purpose flour
1/2 cup un-salted butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons real lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar

Directions:
Heat oven to 350ºF. Mix flour, butter and powdered sugar. Press in un-greased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

Tips:
Grate only the yellow portion of the lemon; the white portion, or pith, is very bitter.
One medium lemon should give you just enough peel and juice to make these refreshing bar cookies. Make Lemon-Coconut Squares: Stir 1/2 cup flaked coconut into egg mixture in step 2.

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A crisp white wine will due very nicely with this dish…Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, and dry sparkling wines are also especially good.

                                (Please Drink Responsibly)


Till Next Time…………….

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