Light and Easy
As a mom of three VERY active boys, I try to sit down Sunday mornings and map out my week. I have to think about Trey's flight schedule, soccer, dance, choir, acting, orchestra, the little guy's activities at the time, my dad, my dance classes, and the list goes on and on. So I try to decide on Sunday what we will be eating so we are not stuck ordering pizza daily or running to In and Out.
I must confess, sometimes that does happen, but I try to the best of my ability to not let it. I figure if all else fails, they get a hot meal at school. Yes, I am one of those moms! I do not pack lunches because I HATE eating sandwiches that have sat in a locker or somewhere before it is time to eat. I have horrible memories of nasty, smushed gunky things in my lunch box as a kid! So unless the boys ask or it is field trip day they buy. It's a problem I know, but it's a memory and we all know what those memories can do to you! They can ruin you sometimes and the lunchbox memory is still with me. The scent, the gunk.....all of it!
Last week, as I was planning meals, I came across a recipe for Shrimp Scampi Pasta on Epicurious:
https://www.epicurious.com/recipes/food/views/shrimp-scampi-pasta-234258
I was really wanting something light, but that could fill up these boys. I gave this recipe a whirl and it was a home run! It has lots of butter and garlic which in the Berry household makes almost anything taste good! I think in the future I might add chopped up tomatoes, but you guys! Yum! My family ate it up like hot cakes and bonus it was so easy! I will be making this again! If you are looking for a light, easy, pasta, this is it. Give it a whirl and tell me what you think!
Shrimp Scampi Pasta
Ingredients:
1/4 cup olive oil
1 lb large peeled and deveined large shrimp raw: 20 to 25 per pound (I did a 1.5 lb just because of all the men in my family)
4 large garlic cloves, left unpeeled and forced through a garlic press (or you can cheat like me and buy the chopped fresh garlic in the produce isle!)
1/2 teaspoon dried hot pepper flakes (I left this out and let each man do his own spice for the sake of my man/child and his tastebuds)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Prep:
Bring a pot of salted water to boil for your pasta.
While that is heating up, heat oil in a large heavy skillet over moderately high heat until hot, but not smoking, then saute your shrimp, turning over once, until just cooked through. I would say about 2-3 minutes and transfer with slotted spoon to a large bowl. Add garlic to the remaining oil in the skillet, along with the wine and red pepper flakes if you are cooking them in, your salt and pepper, and here is where in the future I will add some diced or chopped tomatoes. You don't have to and the original recipe does not call for them, but Trey and I both agree it might add some color and texture. Plus we are a tomato loving family! Cook all of this over high heat, stirring occasionally for about 1-2 minutes. Add butter to skillet, stirring until nice and melted, and stir in your shrimp. Remove skillet from heat.
Cook pasta in boiling water per the instructions on your box. We like ours al dente so it is about 3 minutes. Reserve 1 cup of pasta-cooking water, then drain pasta in a colander. Toss your pasta well with the shrimp mixture and some parsley in a large bowl, adding some of your reserved cooking water if necessary to keep moist.
Plate and serve with some nice garlic bread and salad!
So good, but see what I mean about colorless? I will add diced tomatoes next time to jazz it up just a bit. Still really good though!
So easy and so good! What are you cooking this month that is light and airy, yet satisfying? I would love to know and share with my readers!
Until next time! Bon appeitt!
xo,
Amy
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