Or I
assumed that's how easy married life would be! How
hard could it be to juggle 2 jobs, church callings,
cooking, cleaning, continue to be the
social butterfly that I was, and
enjoy newlywed life?!
Take the following picture for example: Ok, so
cute idea...little I {heart} U PB&J for Mr. J, but did I really think that would
fill him up with a few chips on the side?! Plus, after
cutting it, he probably only ate 1 full
sandwich or less. Remember in our "about us," I mentioned being
clueless! He's such a
good sport!
I was
saved one day by an email from
Epicurious showcasing a yummy recipe for
shrimp scampi. I love shrimp and I love pasta and decided to
tackle this cooking thing. I will mention that my mom
helped me {over the phone} through every aisle of the grocery store and told
me where every ingredient would be. Sadly, she's done this
numerous times since. The recipe calls for white cooking wine and I had a
mini panic attack wondering if I'd get
carded-since I was a newlywed at 20-and crossed my fingers that my husband wouldn't have to
purchase it. This recipe is pretty easy and so yummy. If you like shrimp
definitely try it!
Ingredients
Yumminess and the smell is even better!
Forgot to take a picture of the finished product somewhere in between trying to get plates for Cowboy, his best buddy, Little Miss L, Mr. J and a friend.
Here's the recipe:
- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3/4 lb capellini (angel-hair pasta)
- 1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
