Shrimp is one of my favorite foods. Honestly, I would choose it over a steak any day of the week.

Creamy pesto pasta with shrimp is one of my favorite date-night-in meals and it’s pretty hard to beat grilled garlic basil shrimp. And lately, all I can think about are these easy shrimp tacos.

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Do you have those recipes that you just love, but no one in your house does? That’s pretty much the case with all shrimp recipes around here.

Eric and Elle won’t touch anything other than cocktail shrimp, but I will pretty much eat shrimp in any form. Especially when it’s served over pasta like this Creamy Pesto Pasta with Shrimp.

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This is a sponsored conversation written by me on behalf of Kingsford Charcoal and Glad. The opinions and text are all my own. Thanks for continuing to support the brands that make My Baking Addiction possible.

We are SO very ready for summer, and barbecue season, you guys. So much so, that last week, Eric, the babe and I hopped a plane to sunny Florida, and we’re here for a good couple of weeks.

The place we always stay (a rented condo) has a great charcoal grill, and it’s pretty much all we cook on, the entire time we’re here. In preparation for our trip, I started gathering all my favorite and gotta-try grilling recipes, because wandering the aisles at an unfamiliar grocery store without a plan is not how I want to spend my vacation.

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The post Grilled Garlic Basil Shrimp appeared first on My Baking Addiction.

I think it’s clear from the title of the site, I’m more a carb girl than anything else. I’ll happily forgo a piece of steak, perfectly contented with corn on the cob and some artisan bread with Kerrygold butter. After almost six years, Brian still has a difficult time understanding my attitude towards meat.

I’m pretty certain I could easily transition to a vegetarian lifestyle if it weren’t for two things: bacon and shrimp. In my opinion, bacon is perfection. On it’s own it’s magnificent, but it is also has the capability of transforming many a mundane dish into something fantastic. When it comes to shrimp – whether they’re sauteed, fried, stuffed or grilled – they top my list of favorite foods. Unless you try to feed them to me in shrimp cocktail form. Then all bets are off. Just something about the ice cold shrimp and cocktail sauce skeeves me out.

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The post Marinated Grilled Shrimp appeared first on My Baking Addiction.

So I was just listening to the news on the television and I heard these words, “Look for record breaking temperatures in the low 100’s this coming week.” Are you serious? Now I know these temps are the norm for some of you in various parts of the US, but for us Ohioans, this is HOT, scorching hot. And it makes me want to nothing more than lounge around in the air conditioning sipping a Frozen Cherry Mojito.

I don’t know about you, but when it’s this hot, food is certainly not the first thing on my mind – especially heavy foods. So this week, I’m going to try to feature a variety of light recipes that are quick, simple and don’t require extensive cook times. And don’t worry, I have two delicious desserts that also fit into this easy-breezy category.

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], "recipeInstructions": [ "1. In a medium bowl, use an electric mixer to combine the cream cheese, goat cheese, garlic and chives. Add salt and pepper to taste. Set aside.2. Preheat oven or toaster oven to 400 degrees. Lightly butter one side of the pieces of baguette and arrange butter side down on a baking sheet. Bake the baguette until lightly toasted, about 5-7 minutes. You can also grill the bread, just keep your eye on it so it doesn’t burn.3. Allow the bread to cool slightly. Slather on a layer of the goat cheese spread and top with smoked salmon and garnish with chives." ] }

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One of the best things about being a food blogger is encountering some of the most amazing people that share a common love for all things food. Today a great group of friends have come together to have a virtual baby shower to honor Amanda of the fantabulous blog, {i am baker}.

Amanda is expecting her fourth child and what better way to celebrate Amanda’s new baby boy than with fabulous food. If you have never visited Amanda’s blog, I’m going to demand that you stop by immediately. Once you lay your eyes on her incredible cakes, you’ll be hooked and will catch yourself feverishly checking Amanda’s blog for her latest creation!

I like to keep you guys on your toes, so instead of the predictable sweet recipe, I decided to create a spin on one of my favorite finger foods…Crab Rangoon. There is a Chinese restaurant in town that I simply adore and have been frequenting since my sophomore year of college. The restaurant doesn’t have much curb appeal and the interior leaves much to be desired. A giant Buddha welcomes you into a dark atmosphere with discolored lace curtains, crooked booths and satin menus that appear to have been gnawed on by something.

But…I keep going back because they have the most amazing Crab Rangoon on the planet. These little bundles of bliss are fried to perfection with the ideal ratio of crab to cream cheese and their dipping sauce is to die for. I could potentially eat them every day of the week and be completely content in life. However, as appealing as a daily fix of Crab Rangoon sounds, they are fried and my rear end would probably expand to exponential widths. Plus, the owner scares me and a daily dose of her could potentially land me in therapy.

If you have some time, definitely take a few minutes to click around and check out what these other ladies created. I’m betting you’ll be smitten with everything you see!

Congratulations, Amanda!

Drinks

Add a Pinch – i am baby Shower Punch
TidyMom – Ducky Bath Blue Punch

Savory Bites

Dine and Dish – Stuffed Mushrooms
GoodLife Eats – Cucumber Sandwich Recipe
My Baking Addiction – Crab Rangoons
Simple Bites – Spring Crudité, Buttermilk-Black Pepper Dip

Desserts

A Farmgirl’s Dabbles – {i am baby} cakes
Bake at 350 – Baby on Board Cookies
Bakers Royale – Baby Shower Cupcakes
Bluebonnets and Brownies – Mini Fruit Pizzas
Confessions of a Cookbook Queen – Homemade Butter Mints
Food for My Family – Baby Shower Macarons
Gourmande in the Kitchen – Chocolate Blueberry Truffles
My Kitchen Addiction – Sourdough Cinnamon Rolls
She Wears Many Hats – “B” is for Boy – Itty Bitty Baby Cupcakes
Smith Bites – Strawberries with Brown Sugar Dip
What’s Cooking with Kids – Hamentashen cookies

Last But Not Least

Wenderly – Baby Cards

Print

Baked Crab Rangoon

Course Appetizer

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 159kcal

Author Jamie

Equipment

• Mini muffin pan

Ingredients

• 1 can white crabmeat 6 ounces, drained and chopped
• 4 ounces cream cheese softened
• 2 tablespoons mayonnaise
• ½ teaspoon Sriracha
• 2 teaspoons finely sliced chives plus more for garnish
• fresh ground pepper to taste
• 12 won ton wrappers

Instructions

• Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
• In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.
• Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.
• Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

Notes

adapted from Kraft

Nutrition

Serving: 2rangoon | Calories: 159kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 301mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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I rarely post entrées on my blog because we tend to eat later in the evening and by the time dinner is prepared, it’s too dark in my kitchen to photograph. However, sometimes our schedules work out to my advantage and we are able to nosh before the sun sets.

Yesterday, I made a simple shrimp pasta that fulfilled my garlic craving and was so scrumptious I just had to share it with you! I thought I could snap a few photos using natural light, but it just did not work out. Since this was so delicious I decided head into the garage to lug out the Lowel Ego Lights to capture a few pics.

I served this alongside crunchy garlic bread and a fresh mixed greens salad. For dessert we had rich, decadent chocolate souffle, so stay tuned for that recipe!

Thanks for stopping by and have a fantastic day!

Shrimp Pasta

Print Recipe

Ingredients:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup dry white wine
the fresh lemon juice from 1/2 lemon
1/3 cup peas
1/4 cup canned mushrooms (what I had on hand…sauteed would be much better)
1/8 teaspoon hot red pepper flakes

Directions:

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

3. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!

4. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.

5. Add wine and cook for about 30 seconds.

6. Remove from the heat, add the parsley, lemon zest, lemon juice, peas, mushrooms and red pepper flakes. Toss to combine.

7. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Notes:

- This is VERY garlicy, so if you are not a garlic lovah, cut it back a tad maybe 2-3 cloves as opposed to 4.
- Next time I may add a tad more lemon juice, but check out Ina’s recipe which uses more lemon juice and no wine.

- from Ina Garten

All images and text © for My Baking Addiction

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