This All in One Dinner Was So Goo

Right under here. Yeah. You got that. Young, raw shrimp, 12 ounces of frozen spinach going into side of my 13 5 9. Today I have such an amazing dinner for you, and I'm gonna take a little bit of bruschetta, because I love the flavors of bruschetta. I wanna put. This whole entire jar I'm making today is gonna be something so special, so unique, that everyone's gonna Wanna try it. And with all these flavors, it needs a little bit of garlic. Not just any garlic. Freshly diced, spiced garlic. And I wanna put a decent amount. It's probably gonna be about three cloves diced up right inside. What's shrimp without some citrus capers? I love using capers for this recipe. And I'm gonna leave those juices in there, all of that flavor to kind of combine together. Capers. Now it's time for my favorite part, zesting some lemon. Let me know if there's a better way to zest your lemon. I want to make sure that I get a lot of that flavor in there. You can squeeze lemon in here if that's something that you prefer to do. But to be honest, I think it is perfect just to zest it right in there. That. That's decent amount. I can smell it. And I found this in the store, Lemon Alfredo from Prego. And I'll tell you one thing, it says that it's new, so we're gonna give it a try, and I wanna make sure I'm gonna use this whole entire jar because we want it to be saucy. And what we add once with this is done cooking. What we add at the end is really gonna bring everything together and make everyone really love this recipe. Look at that. And on top all that beautiful sauce, I'm gonna take some mozzarella. I like using the part skim here because I don't want it too creamy. I do have a decent amount of cream already in there. I wanna use this whole entire 1 pound bag. Oh, and this is good. Just gonna make all of that and all those flavors combined together. Yum. Look at that. And I like to make it a little bit more creamy. So I'm gonna take a heavy whipping cream. And this heavy whipping cream is just gonna pretty much seep into all those ingredients. Is gonna get a nice and low. I'm gonna use about half of this bottle, which is about one cup of heavy cream, which is gonna be delicious. And now I'm just gonna get in here and start mixing all these beautiful ingredients together. If you want to defrost your shrimp, I definitely recommend doing that. I like them frozen because they stay fresher longer. They're, like, to stay moist, so as it cooks, it's just gonna get a perfect texture. But you guys do whatever you want. Obviously, every recipe that I make is going to be different. You can do it. Differently. But the spinach in here, the bruschetta, a lot of that goodness is just gonna make this really come to life. But what I add after it's done cooking, like I said earlier, is going to be absolutely phenomenal. All right, this is ready for the oven. I do have my oven set to 3 75. It's gonna be in there for about 30 minutes. All right, this actually looks pretty dang delicious. But I am adding some egg noodles into it. This is one whole container. Oh, no, I spilled everywhere. One whole container, aka one pound of pasta. Let's put in all the stragglers. It's fine. No one will know. And I'm just gonna come in here and I just wanna start mixing all of these ingredients together. And as I'm mixing this up, you can tell it's steamy, but it's looks absolutely delicious. You can see that shrimp right there, perfectly cooked. Oh ho ho. The best part about this recipe is it is an all in your 13 by 9. And oh my gosh, look at how cheesy, ooey, gooey and delicious that looks. Doesn't that look amazing, babe? Yum, yum. You know what this is missing? What? Parmigiano. Oh, well, we have that, so I definitely. I definitely know what you're saying. we're gonna get this all mixed up and then we'll get right to it. Alright. That was pretty dang delicious. And right before you guessed it. Yep. That Parmesan cheese. You Were we were talking about. I want to just put this finely shredded Parmesan cheese right on top, and that's just gonna melt as we're serving it. And then I do want to take a little bit of parsley. Parsley and pasta just go really well together. And I just want a little bit of it. You don't need too much. Okay, maybe a lot of it, but look at that. All right, now this is ready. I'm just gonna dig deep.