So I've decided every Monday I am going to post my favorite recipes from the previous week. I would like to first remind everyone that a recipe is not a permanent list of ingrendients and procedures. You should always mold a recipe to fit your taste and if it doesnt work after you try to redefine it THEN throw it out.
Last night I made "shrimp scampi" or at least thats what the original recipe I was following was called. My hubby LOVED it.
-1 lb shrimp
-angel hair pasta
-1 T olive oil
-2 T chopped olives
-2 T chopped parsley
-2 cloves garlic (minced)
-2 C chopped baby spinach
-1 C halved cherry tomatoes
-1/4 C milk
-1/2 C chicken broth
-1/2 C white wine
-parmesan cheese (optional)
Get the milk, broth, and wine boiling. Add garlic, olives, and spinach and leave to simmer. Boil water and cook pasta as directed on the package. Prepare shrimp as desired (I sauteed mine with the olive oil and some garlic). Toss everything together, add cherry tomatoes, sprinkle with parmesan and enjoy!
Now we didn't use a whole pound of shrimp (good lord theres only 2 of us and I personally think a pound of shrimp in pasta is a ridiculous amount for just 2). Play with seasonings and quatities. Find what you like. Think of a recipe as a skeleton as you have to fill in the rest of the body with what you think should be there.
Making things from scratch is not that hard people. I bake all of our bread, make *most* of our dinners from scratch, and I still have time to maintain 4 physical therapy apointments a week along with hours upon hours of volunteering. No I do not have a 9 to 5 job. No I do not have children. But I was brought up to not be a sissy about taking care of my own. Just do it. Home cookin is good stuff maynard ;)
(Next time I'll remember to take pics of my food. Promise.)