One of the many things I love about Lent is it’s basically the only time I eat fish on a regular basis. I forget the rest of the year how easy it is to make and how much I love it.
Growing up, my dad used to go fishing all the time and would bring home crappie or catfish and my mom would fry that fish up in some cornmeal. It was only the best fish ever!
When my family was here a few weeks ago, I made them some of this shrimp that has been going around Pinterest and Facebook for a while now. It takes only a few ingredients and is so scrumptious. Serve it with some noodles and garlic bread and you have an amazing, simple meal for your family.
Lemon Butter Shrimp & Fettuccine
1 lb shrimp, fresh or thawed; cleaned and deveined
1 stick butter, melted
1 lemon, sliced
About 1 Tbsp Italian Seasoning
Salt and pepper, to taste
Fettuccine or linguine pasta
Preheat oven to 350 degrees F.
Prepare baking sheet by covering with foil. The pan should have a lip around to ensure the juice doesn’t run off.
Pour melted butter on the cookie sheet. Place lemon slices on butter. Add shrimp to the sheet. Season with salt and pepper. Sprinkle Italian seasoning to the shrimp. Add more if you don’t have enough.
Place in the oven and bake for 15 minutes.
Best when served over pasta and with garlic toast.