Grilled Garlic Shrimp & Pasta Recipe under $10 by J.P.

Oh.
My.
Golly.
I think this is the best dinner we have had in a long time. AND it was under $10.  Our Family Chef aka J.P. (aka Hubs & Daddy) is on a cooking kick. We (mostly me) are/is so sick of restaurant food. Especially...I hate to admit it... EVEN PIZZA. 

My very close and wonderful friend Wendy Lou and I had a discussion tonight and we compared some good recipes, including but not limited to, BBQ ribs, laundry detergent, and fabric softener.  She turned me on to Pinterest, which I think should have an add-title that reads "Pinterest...the reason we don't need college anymore."  Can you imagine all the $$ people would save on college loans?????

Seriously. Between Pinterest and Google, I don't know why I keep thinking I need to finish my Bacherlor's degree.  The Internet is much cheaper. And I can find an answer to EVERYTHING.

So, to celebrate my blog hiatus (almost 2 years of not blogging) let me include J.P.'s recipe that is WAY better than Red Lobster or Olive Garden, I promise, and costs under $10 for the both of us.  (My 10 year old has yet to try shrimp but when she does...we will be buying 2 pounds of shrimp I'm sure!)  

Ingredients for Garlic Shrimp: 
1 pound of uncooked shrimp (about 30 count)  ($7 at Gerwig's White Barn)
Skewers (.99)
1/4 cup Olive Oil
1/4 cup Lemon Juice
1 TBS. dried parsley (more if it's fresh)
Black Pepper to taste

Directions: In a gallon size ziplock, combine all ingredients and marinate the shrimp for 30 minutes.
Soak skewers in water in a shallow baking pan if they are wooden.
Put the marinated shrimp on the skewers. You should have about 5 or 6 skewers full of shrimp.
Cook on a preheated grill until the shrimp are pink and no longer opaque.

While the shrimp are marinating,boil 8 oz. of angel hair pasta.

Ingredients for Butter Garlic Sauce:
1/4 olive oil
3 TBS Butter
7 cloves of mined garlic.
Sea Salt or Kosher Salt (it DOES make a difference than regular ol' table salt) 
Parmesan cheese

Directions: Saute in a skillet and sprinkle parsley and salt to taste.  Top with Parmesan cheese.

When the shrimp are done on the grill...add them to the top of the pasta... sprinkle with Sea Salt...H*E*A*V*E*N

It's Sunday and I have to do some meal planning for the week but watch for my laundry concoction recipe made from several other recipes and I have finally come to a recipe that is what I need it to be! After two weeks of making a million batches, I have a version that I like BETTER than Gain. I would have never believed me had I heard me saying this a few weeks ago!

Have a good week!
Blessings, 

~ Natalie~