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Delicious Key West Shrimp and Pasta Recipe

Delicious Key West Shrimp Dish ingredients:

1 lb. peeled and de-veined shrimp (20-24 shrimp)

1 lb. pasta (For gluten-free option, we use Sam Mills Gluten-Free Pasta d’Oro)

1 heaping tablespoon of Key Lime Seasoning by Key West Spice Co.

1 and 1/2 tablespoon extra-virgin olive oil

12 ounces broccoli florets


Boil pasta in salt water until done. Keep about ½ cup of pasta water aside, then drain pasta.

Steam about 12 ounces of broccoli florets until al dente and set aside.

In a large skillet, heat a tablespoon of olive oil to medium heat, then put shrimp in skillet and cook for 2 minutes. Add broccoli florets to the skillet, and tossing and turning shrimp so it cooks evenly for another 2-3 minutes.

Add pasta to the skillet with the shrimp and broccoli, along with the half cup of pasta water. Sprinkle with salt and pepper, toss mixture and serve.

Serves about four.

Delicious Key West Shrimp
South Beach is located at the end of Upper Duval in Key West
The skinny on TeeBeez Delicious Key West Shrimp and other Recipes:

I’m beyond blessed to live with a man as passionate about preparing great-tasting meals for his loved ones as we are about eating them. Celiac disease, dairy intolerance,and assorted food, dye, and preservative sensitivities could deter the most seasoned chef. But not my man. Unafraid to take risks, he overcomes such culinary challenges on a daily basis, and invents new and tasty combinations for us to enjoy.

There’s one minor chink in my awesome personal chef’s apron. Rarely does he bother with such traditional cooking methods as measuring. When questioned about a particular dish’s ingredients, he’ll rattle off a few obvious ones, then scratch his head and distract you with his trademark smile.

I suppose I could hold it against him, but personally, I’d rather just hug him close and thank him for feeding us so well. Besides, this has given me the perfect opportunity to put my obsession with snapping foodie pics, writing, and hounding my man for details to good use. For fun, I even came up with a name and slogan for our growing collection. Ha!

TeeBeez Recipes. Because good food ought to be shared. 

All joking aside, Celiacs and other food-related restrictions can be super inconvenient, but it doesn’t mean you have to compromise on taste, or always eat a different meal than everyone else at the table. You might want to visit the gluten-free section of All Recipes for more ideas, too. Enjoy!

#Jolysebarnettgiveaway Update

Ah, heck, it’s Christmas in July! You’re all winners this week. Everyone who commented on last week’s blog post may email or PM me to select a romance paperback (out of the ones still available from my stash!) That means you, Jill Weatherholt, Bn100, Denise, and Jasmine! ox

For your chance to win a romance paperback and my small town contemporary romance, Christmas Light in ebook format next week, simply comment below in response to this week’s question. Then check back here next Thursday for the list of winners. Who knows? Maybe I’ll be feeling like Santa again next week. After all, I will be in Orlando celebrating the world of romance writing.

Until then, happy reading!

What’s your greatest challenge when it comes to making meals?

11 comments on “Delicious Key West Shrimp and Pasta Recipe

  1. Now that we are empty nesters, I’m cooking larger amts than we need. At least we like leftovers!

    1. I hear you, Shari! That can be a hard habit to break. With only two eating, it can be all too easy to also skip meals or eat out more often. Not that I have anything against a restaurant meal…but it can be tricky to manage a healthy diet if you’re not the ones in charge of the ingredients.

  2. Thanks! Tried to email you via your website for the prize and got an error message.

    “Not Found
    This is somewhat embarrassing, isn’t it?
    It looks like nothing was found at this location. Maybe try a search?”

  3. I’m just cooking for two now and keeping it simple and healthy and not boring meaning eating the same things often., is often challenging. So I’m often looking for new recipes.

  4. My greatest challenge in cooking is my 4 year old great grandson Braeden. Pickiest eater ever!! He is trying a variety of different foods now. He ate cherry pie today and decided he liked it.

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