This was good and is definitely something that is great for sharing with friends as it is super quick to throw together. I omitted the marjoram and oregano and added some lemon thyme that I grew this year. BTW, I LOVE the lemon thyme! I have been putting into everything! Let me tell you, lasagna with lemon thyme rocks! (Mmm, recipe to follow as soon as I can fire up the oven.)



  • ~1 tablespoon olive oil
  • 1 1/2 lbs medium shrimp, (peeled and deveined)
  • 2 cloves garlic, minced
  • 1/2 cup orange juice
  • 2 teaspoons marjoram
  • 2 teaspoons oregano
  • salt and pepper
  • 1 pkg. pasta (I like a thinner linguine)
  • vegetable of choice
  • baguette
  • butter
  • garlic salt
  • Parmesan or Asiago cheese


1. Bring water to a boil, add about a tsp. salt and then add pasta.

2. Heat oil in skillet and add shrimp and garlic. Cook, stirring, until shrimp turn pink. (Be careful not to overcook them. Otherwise you get tougher, tightly curled ones like you see above–not nearly as good!)

3. Add orange juice and bring to boil, cook 2-3 minutes until sauce thickens.

4. Cut baguette in half and butter liberally (to the edges, people!) Sprinkle with garlic salt and cheese and place under broiler.

4. Remove from heat, stir in marjoram, oregano, salt and pepper to taste, serve over buttered pasta.

5. Plate with vegetable and a piece of garlic bread.