NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"A birthday is just the first day of another 365-day journey around the sun. Enjoy the trip!" ~ Anonymous
We are in the midst of winter birthday season… with birthdays both today and next week. Kind of fun that this year our son's and his wife's birthdays both fall on Wednesday, just a week apart as always. Our daughter-in-law's birthday is today… she asked for beef tenderloin and homemade oreos!
RECIPE OF THE WEEK
We celebrated our daughter's birthday a couple weeks ago. She always wants something with shrimp… this year she asked for shrimp scampi with pasta. The yummy recipe came from Tyler Florence of the foodnetwork.com.
SHRIMP SCAMPI LINGUINE
- 1 pound linguine
- 1 cup pasta cooking water, reserved
- 4 tablespoons butter
- 4 tablespoons extra virgin oilive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes
- 1 pound large raw shrimp
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsely leaves
For the pasta, put a large pot of water on the stove to boil. When it is boiling, add a couple tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6-8 minutes. Drain the pasta reserving 1 cup of water.
Meanwhile, melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet. Saute the shallots, garlic and red pepper flakes until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2-3 minutes. Remove the shrimp from the pan; set aside and keep warm.
Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley, cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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