Here’s a funny thing – the shrimp scampi is absolutely delicious today. Go figure, I like it much better cold than hot. In fact, now that I think of it, I do generally like cold shrimp more than hot, unless it’s fried shrimp, of course. (Fried shrimp, ahhhhhh…) Weird! So perhaps I will post the recipe after all. I had topped them with toasted bread crumbs (not a typical scampi) and even that effect is quite yummy cold, what with the garlicky shrimpy pan juice thang. (So! Recipe posted in comments, below, after all.)
Tonight, as I had mentioned yesterday, Nathan has baseball practice, so I’m making a quick pasta – probably angel hair tossed with leftover tomato sauce. I may add some bacon and hot red pepper flakes to the sauce for a pasta all’Amatriciana. Or not, I’ll see what Nathan’s in the mood for… (Sort of. If I left dinner completely up to Nathan, it would be pizza. Every. Single. Night.)
Kept it as simple as can be, at the request of Nathan and Vivian (who came over after school for a quick swim before Nathan’s baseball practice). They wanted their pasta with butter and parmesan, so that’s how I made it. Added a bit of the pasta cooking liquid and a pinch of coarse sea salt as well as the Hope Creamery butter (oh, oh, oh, how I love my Hope Creamery butter) and what was actually grated pecorino romano. Delicious. I also added a spoonful of tomato sauce to mine – NICE. I so enjoy the excuse of being a bit rushed to just prepare a basic pasta meal, no frills, no salad, no messing around. Pasta, couple of ingredients, toss, and serve. Mmmm…
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