"Almost everything will work again if you unplug it for a few minutes, including you." ~ Anne Lamott
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!
While two of our grandkids started school again this week, the other two stayed with us a couple days while their mother was at workshop getting ready for school to start next week. Our little googly-eyed girl above starts first grade this year! They spent one B-O-R-I-N-G day at home while Grandma and Grandpa were busy working… then spent the whole next day frolicing at the zoo with Papa John, the BEST PAPA EVER!
RECIPE OF THE WEEK
I had a big craving for shrimp and cappellini this week and stopped to pick some up on evening this week… then remembered this yummy shrimp recipe from allrecipes.com I made last spring. Hunted for a photo that I thought I had taken but couldn't find one… just picture some yummy angel hair pasta topped with shrimp, basil, green onions and tomatoes.
- 1/4 cup butter
- 1 1/2 teaspoons minced garlic
- 1 pound peeled and deveined medium shrimp
- 1/4 cup chopped green onions
- 1/4 cup dry white wine
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh basil
- 2 roma tomatoes, chopped
- 1 pinch cayenne pepper, or to taste
- Salt and pepper to taste
- Angel hair pasta
Melt the butter in a large skillet over medium-nigh heat. Stir in the shrimp, garlic and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.
Meanwhile, cook angel hair pasta according to package directions.
Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve over cooked pasta.