Garlic and Lemon Butter Shrimp with Fettuccine

Garlic Lemon Butter Shrimp Fettuccine Recipe

I was searching for something to make for lunch this week and realized I hadn’t had shrimp pasta in a while. I was able to whip up this buttery lemon shrimp in less than 30 minutes and use items I already had in my cupboard. That is always my favorite type of lunch recipe. Not only is it quick and easy, I can use up some of my spices and lemons before they expire or go bad!

Garlic and Lemon Butter Shrimp Recipe:

(makes 2 servings)
1/2 lb. fettuccine
15-20 large shrimp
2 cloves of garlic (or one large clove) – minced
3 Tablespoons butter
2 Tablespoons olive oil
Juice from one lemon
Zest from one lemon
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 Tablespoons grated parmesan cheese for topping
Salt
Pepper

Cook your pasta according to the box in salted water.

In a skillet, melt your butter and olive oil. Add your garlic, lemon zest and lemon juice.

Garlic Lemon Butter Sauce

Stir in your shrimp and saute until they’ve just turned pink.

Garlic Lemon Butter Shrimp

Stir in your salt, pepper, oregano and red pepper flakes.

Garlic Lemon Shrimp Sauce

Instead of draining your pasta, scoop it with tongs or a pasta scoop right into your shrimp. The extra pasta water clinging to the noodles will help make the sauce perfect. Top with parmesan and a little extra lemon.

Shrimp Fettuccine Garlic Butter

Lemon Garlic Shrimp Fettuccine

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Stovetop Pumpkin Hot Chocolate

Pumpkin Hot Chocolate Recipe

It is cold. Last weekend, I went to my first WVU Mountaineers game and I wore a shirt, a sweater, two fleece zip ups, and a tee shirt over those (I had to wear gold or I would have been ostracized!) and I still left in the fourth quarter because I couldn’t stand it anymore. I hate cold. I can actually only think of one good thing about cold weather. HOT CHOCOLATE! Okay, so maybe cold isn’t that bad when you get to sit with a mug of hot, creamy chocolate. Oh, and you can add pumpkin!

Pumpkin Hot Chocolate Recipe:

(makes two 8 oz. mugs)
1 cup milk
1 cup half and half
3/4 cup semi-sweet or milk chocolate chips (whichever you prefer)
2 tablespoons pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Start by warming your milk and half and half in a small saucepan on low-heat. Once you see a little steam coming from the milk, stir in your chocolate chips.

Chocolate Chips

Next, add your pumpkin, turning the heat up a little (still below medium-heat) to melt everything together.

Pumpkin Puree

Once it starts melting, stir in your cinnamon. Keep stirring until you have a creamy hot chocolate that you can’t wait to drink.

Pour it into your mugs, top with marshmallows and a little extra cinnamon.

Stovetop Pumpkin Hot Chocolate Recipe

Homemade Pumpkin Hot Chocolate

You can also make this caffeinated by stirring in 2 tablespoons of instant espresso powder, or by halving the dairy and pouring in some hot coffee. Either way is good!

I already know what you’re thinking, But, can you add booze? The answer is yes. Yes, you can. Just cut the milk down to 5 oz. and melt everything together as mentioned above. Just before serving, stir in 3 oz. vodka (or your favorite liqueur) and serve.

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Soft & Chewy Molasses Pumpkin Cookies

molasses pumpkin cookies recipe

It has begun. Baking season is in full effect in my apartment and I welcome it with open arms. Molasses cookies were my absolute favorite when I was younger. My neighbor would come over with pumpkin bread and molasses cookies and I would spend my entire day wondering when it was okay for me to go get another cookie. I’ve tried to make them from her recipe a couple times over the years, but they are never right and I would just end up disappointed. So, I decided it was time to realize I will never master her molasses cookie recipe and I need to have my own. I added a bit of pumpkin to a traditional molasses cookie recipe and I’ve finally got some cookies I am not disappointed with.

Molasses Pumpkin Cookies Recipe:

1 stick butter – softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 cup canned pumpkin puree (not pie filling)
1/4 cup molasses
1 teaspoon vanilla extract
2-1/3 cup flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup additional white sugar for coating

In a large bowl (a hot pink one if you have it!), mix together your flour, baking soda and powder, cinnamon, cloves, ginger and salt and set aside.

molasses pumpkin cookies dry ingredients

In your mixer bowl (or a large mixing bowl – if you’re going to use a hand blender), beat your butter and sugars until they’re light and fluffy.

molasses pumpkin cookies wet ingredients

Next, add your egg and mix until well combined.

With the mixer still going, add your pumpkin, molasses and vanilla. Let the mixer work everything together.

Time for the dry ingredients! Keeping the mixer on the lowest setting, add your dry ingredients 1/3 at a time until you’ve got a nice dough formed and all the flour has been incorporated.

molasses pumpkin cookie dough

Chill the dough for an hour. While it’s chilling, pre-heat your oven to 350-degrees.

Once your dough is chilled, it should be easier to handle. Using a cookie scoop, scoop out a ball of dough and roll it in your hands until it forms a ball. Roll the ball in your extra sugar and place on a parchment lined baking sheet.

molasses pumpkin cookie dough ball

Bake at 350-degrees for 10-12 minutes.

molasses pumpkin cookies

homemade molasses pumpkin cookies

Not only was I not disappointed with these cookies, I think this might by my new favorite cookie recipe!

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