Kids rough housing can work up quite an appetite. This recipe will refill your kids tanks for another round in the rings.
By Jerri Green
We have two rules in my house – be kind and be safe. Seems simple enough, but with two fearless and rambunctious toddlers its a constant struggle to just keep everyone from mauling each other. Things I never thought I’d say include: please don’t pick your sister up by her neck, let’s not bang your brother with that boat, can we not pour water on your sister, no I don’t think he wants that bucket on his head…You parents out there feel my pain. I mean that literally. These kids bang me up just as much. And is there anything sharper than a toddler’s elbow? And why is that how they always push off of you?
- 1 box of bowtie pasta
- 15-20 jumbo shrimp
- 1 lemon
- 1 stick of butter
- Italian seasonings
- Kosher salt and freshly cracked pepper
- Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Slice lemon and lay on on foil. Top with peeled and deveined jumbo shrimp. Melt a stick of butter. Pour melted butter over shrimp and lemons. Dust with Italian seasonings. Place in oven for 15 minutes. At same time boil pasta in salted water according to directions. Drain pasta and return to pot. Add shrimp and lemons to pasta. Pour herbed butter onto pasta and stir. Add salt and pepper to taste.
Jerri Green is a vegetarian that lives with and loves a self-proclaimed carnivore. She makes meals work for everyone while juggling the mounting demands of motherhood. Nothing fancy but always fresh, she draws on her southern heritage to bring satisfying food to the table each and everyday.