"We do not see things as they are. We see them as we are." ~ The Talmud
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!
Last weekend was spectacular… the kind of fall days you dream about with fall colors starting to display against the green for wonderful contrast and perfect 'Indian Summer' temperatures. It was made even better by a couple night visit from a dear friend from the south shore of Lake Superior. She is an artist, and we spent much of Saturday on our own private art crawl… what a sacrifice! Monday our droopy-eyed grandson passed the time building Lego creations as he fought pneumonia… he is so active, we knew something wasn't right when he was willingly quiet!
RECIPE OF THE WEEK
I made this recipe several weeks ago after a busy day and forgot to take a picture, but it was so simple and refreshing that I wanted to record it before the recipe disappears… maybe I will add a picture later the next time I make it. The key is fresh shrimp, cooked only a few minutes until it starts to turn pink. I used a little more butter and Parmesan than the recipe from allrecipes.com called for, also added a little olive oil.
GARLIC SHRIMP LINGUINE
- 1 pound uncooked linguine
- 1 tablespoon butter
- 3 tablespoons white wine
- 2 teaspoons grated Parmesan cheese, plus more for serving
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh parsley, plus more for serving
- 1 pinch salt and pepper to taste
- 1 pound medium shrimp, peeled and deveined, tails removed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsely and salt and pepper to taste. Simmer over low heat for 3-5 minutes, stirring frequently.
Increase heat to medium high and add shrimp to saucepan; cook for about 3-4 minutes or until shrimp begins to turn pink. Do not overcook.
Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.