It’s Menu Plan Monday over at Laura’s I’m An Organizing Junkie.  I’m still working from my freezer and pantry in order to use up what I have on hand.  Not only is it economical to do that, it helps to keep my inventory fresh.  If you are in a menu rut, head on over to Laura’s to get some inspiration. 

My weekly menu plan with links is posted on the sidebar.  I’d love to know if you try any of these dishes.

I hope you will plan on coming back to join with me for Crock Pot Wednesday.  There’s a giveaway going on this month with next week being the last time to enter. 

February Giveaway Information

For an extra opportunity to enter, you can choose to follow me on Twitter @diningwithdeb.  Just leave me a tweet that you have done so.  If you are already a follower on Twitter,  you can just send me a sweet little tweet as well.

This quick and easy pasta dish is one I picked up at a Taste of Home cooking school last year.  Start with this basic idea and then experiment with flavor additions of your own.  I sometimes add in feta cheese and Italian seasoning blend.  If you’re not a shrimp fan, substitute chicken breast that has been thinly sliced and sautéed before adding to the pasta.

There are also some delicious ideas for using pasta and seafood at the National Pasta Association.

LEMON SEAFOOD PASTA

1 pound vermicelli
4 Tablespoons olive oil
2 Tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 – 4 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 – 4 teaspoons grated lemon peel
4 – 6 Tablespoons lemon juice
1/2 cup chardonnay (or substitute clam juice)
1 Tablespoon capers, drained
15 Greek olives, pitted and halved
2 Tablespoons oil-packed sun-dried tomatoes, cu into strips
1 cup minced fresh Italian parsley
salt and pepper to taste

Cook vermicelli according to package directions.  Meanwhile, add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink.  Add lemon peel, lemon juice and wine; saute one minute.  Stir in capers, olives and sun-dried tomatoes; saute one minute.

Drain vermicelli; toss pasta with shrimp mixture.  Sprinkle with fresh parsley; gently toss.  Season with salt and pepper.

Note:  We like this even without the added olives and sun-dried tomatoes.  Try it both ways.

ARKANSAS BLOGGERS: I hope you have linked up with our Arkansas Bloggers group that is forming.  The link to that information is on my sidebar.  When you link up, please send me a valid email address to use as well.  Thanks a bunch.  Please help spread the word to your Arkansas blogging buddies.

The new logo designed by Kathy is ready for you to grab as well.

Linked to:
11th Heaven’s Homemaking Haven’s “Homemaker Mondays”
As for my and my house “Making a happy home Monday”
From the Land of Monkeys “Mouth Watering Mondays”