“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.” ~ Marcel Proust
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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We spent a delightful evening this week celebrating with clients Kristina and Christine in their new Minneapolis home. We are so lucky to work with wonderful people who nourish us, body and soul!
RECIPE OF THE WEEK
This week’s recipe is the delicious main dish from that joyous evening which Kristina generously shared with us… recipe courtesy of Lidia Bastianich… cheese and lemon courtesy of Kristina.
SHRIMP MARINARA with SPRING VEGETABLES
- 1/3 cup olive oi, plus more as needed
- 10 cloves garlic, sliced
- 1 pound spaghetti (or favorite pasta)
- 1/2 teaspoon pepperoncino
- 1 pound medium shrimp, peeled and deveined
- 1 cup of cleaned and chopped scallions, green part as well
- 1 cup fresh shelled and blanched peas or favas
- 1/2 cup marinara sauce, plus more as needed
- kosher salt, to taste
- 1/2 cup chopped fresh Italian parsley
- grated cheese, as desired
- squeeze of lemon, as desired
Bring a large pot of water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling wast once you begin cooking the garlic and give the spaghetti a stir.
Once garlic is golden, add the pepperoncino and let toast for a minute, add the shrimp and toss. Add the peas or favas and cook for 3 minutes. Add the marinara and bring the sauce to a rapid boil.
Season with salt based on taste (and how salty your pasta water is). Once the shrimp and the vegetables are cooked about 7-8 minutes, add the scallions. When the spaghetti is al dente, scoop the pasta from the water and drop into the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Toss, adding a final drizzle of olive oil and serve immediately.
