shrimp piccata pasta

Marissa’s childhood friend, Lindsey, is getting married in March.

Marissa and Lindsey’s other bridesmaids and maid of honor threw Lindsey’s bridal shower here at our house on Saturday.

The girls (Abigail, Kaley, Alyse, and Marissa) did a fabulous job! The shower was a huge hit!

Lindsey and all her guests were rightly impressed.

We set up the “savory” station consisting of cheeses …

… Italian meats…

… breads, crackers, and salads.

Then there were the wonderful Essence Bakery desserts! Oh my!

We set up the bar down in the pool kitchen.

We used my vintage milk bottles – along with the necessary signs to keep guests from being scared off by the beat-up bottles.

Yesterday, I made dinner for the first time in more than a week, to the delight of my family. It had been an unusual, difficult, and busy week. The recipe follows.

Shrimp Piccata Pasta

• 28 jumbo shrimp, peeled and deveined
  3 tablespoons flour
  Salt and freshly ground black pepper
  2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 onion, peeled and thinly sliced
• 20 lemon slices
• 2/3 cup dry white wine
  20 pitted olives
  2 cloves garlic, peeled and minced
  8 ounces angel hair pasta, cooked

In a medium bowl toss shrimp with flour that is seasoned with salt and pepper until lightly coated. Set aside.

In a large skillet melt the butter with the olive oil.

Add the onion and saute for 2 minutes.

Push the onions to the side of the pan and add the shrimp to the skillet and cook for 2 more minutes.

Turn over the shrimp and add the lemons to the pan.

Pour the wine into the pan and simmer for 2 minutes.

Remove shrimp from the pan, then add the olives and garlic and simmer until the sauce is reduced slightly.

Return shrimp to the wok. Cook and stir about 1 minute more or until heated through. Serve immediately over hot pasta.

Serves 4