One of the most enjoyable dates I ever had involved cooking a meal together. He brought the shrimp, I supplied the pasta and, as we cooked, we talked, and laughed, and learned a lot about each other and how we worked together as a couple. Even after we'd been married for years he still mentioned that night, and that meal, with fondness.
What's In It:
1 lb. medium shrimp, cleaned and deveined (Most recipes call for large shrimp. I prefer medium because large shrimp can be tough and not quite as sweet as medium, and be sure to buy "wild caught"!)
3/4 c. fat free Italian dressing (Any old kind will do.)
1 small onion, sliced thin
1 can (14 oz) artichoke hearts, drained and halved
1 tbsp. fresh parsley (Only fresh. If you can't find fresh, leave this out.)
2 c. sliced fresh mushrooms (Small to medium is best)
1 pkg. (9 oz) whole wheat pasta (I like angel hair or spaghetti but you can use whatever you like)
1/4 c. fresh grated parmesan cheese (You can use the powdered stuff if you like, but it won't be as good)
How To Make It:
Cook pasta according to package directions. Drain and set aside.
Saute' shrimp in 1/2 c. salad dressing in large skillet over medium-high heat for 2 minutes.
Add next 4 ingredients and continue cooking until shrimp pink, stirring frequently.
Toss shrimp mixture with cooked pasta and remaining salad dressing.
Sprinkle with parmesan cheese.
