Here in Maryland today, Mother Nature taught us that winter isn't over until winter is over. Currently, temperatures are hovering around 20 degrees and with the high winds, it feels like single digits. And on top of that, we have several inches of snow on the ground and the roads are very icy. Therefore, a stick-to-your-ribs dinner was definitely in order so I made Lemon Garlic Crispy Shrimp Pasta, easy shortcut Pretzel Rolls, and my take on my favorite Ruth's Chris Steakhouse Chopped Salad.
The pasta is tossed with a sauce made with butter, garlic, lemon, white wine, parsley, a touch of cream, and a pinch of red pepper flakes. The shrimp are breaded in panko, garlic powder, and lemon zest for even more flavor. And of course, some grated parmesan cheese can never hurt!
To make the shortcut pretzel rolls, I used store-bought pizza dough and the secret to making these look and taste like soft pretzels - boil the dough in water with baking soda for about 45 seconds before baking. Brushing with an egg wash also helps with the color. And I can tell you that they are as delicious as they are easy!
Since we needed a salad to round out the menu, I decided to make a version of my favorite restaurant chopped salad. Can you tell how much I "love" it? The creamy lemon basil dressing makes the whole salad.
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