1 May 2017

Impress Your Date With This Yummy One-Pot Pasta Dish!

We all want to learn how to cook and prepare a special candle light dinner for the special lady, but let’s face it. It’s tiring to chop, prepare, cook, and on top of that, WASH all those after. Just thinking of it is already tiresome for me that it makes me want to reach the phone and go Chinese instead.

One Pot Lemon Garlic Shrimp Pasta

So, thank the Bro Upstairs for one-pot dishes. It’s easier for me, and of course, less the hassle. I know, I know. Most of what Rachel Ray shows us is a one-pot pot of chilies. And that’s good. If you like chilies. To those planning a special dinner though, how does Lemon Garlic Shrimp Pasta sound? Good? Great.

Get your badass apron ready. It’s already late in the afternoon. Dinner’s just around the corner. So it’s time to start cooking.


A pot of water for boiling

8 ounces of linguini

Two tablespoons of olive oil

Two tablespoon of butter

Four cloves of garlic roughly chopped

One teaspoon of crushed dried red pepper

One and a quartered pound of fresh shrimps, shelled and veined with tails on

A teaspoon of fragrant dried oregano

Four cups of baby spinach

Six tablespoon of butter (for later)

One fourth cup of freshly grated parmesan cheese

Two tablespoon of chopped parsley

One tablespoon of freshly squeezed lemon juice

One cup of chopped fresh basil

Salt and pepper to taste


*In a large pot boil some water and a three small pinches of salt. Once its boiled put in the linguini and cook it for exactly ten minutes. Drain and set aside.

*Heat the same pot over medium heat. When the pot is ready pour in the olive oil, two tablespoon of butter and chopped garlic. Fry the garlic over low heat until it reached a golden brown color. Add the dried red pepper and stir for a bit. Stir fry the shrimps in the mixture and season with salt and pepper. Once the shrimp turns pink add in the dried oregano and baby spinach. Stir fry. When the spinach changed color into a deeper shade of green, add in the cooked linguini, six tablespoons of butter, parmesan cheese, parsley, and the lemon juice. Stir and remove from heat.

Serve the pasta and sprinkle the chopped basil over it and serve.