Just before I graduated from undergrad in 2004, my mom gave me several cookbooks which were, most likely, in anticipation of me moving out and cooking on my own. Unfortunately for her, it was several years before that happened! But now that I am, I’m really coming to appreciate my Cooking for Two cookbook.
I should note that together, Geoff and I have at least a dozen (maybe 20) cookbooks. While they are all different (Cooking for Two, grilling, baking…) we do have some similar ones. My new plan is to take one cookbook a week and cook at least 3 recipes from it, at least until I know what I have and what we like! Last night we cooked pasta with shrimp and it was delicious! I would definitely recommend it.
Though it was a simple recipe, it was helpful to have another person there because there were a few different things that needed to be done at once.
While Geoff chopped tomatoes, I peeled the (thawed) shrimp from his freezer.
Side note, shrimp really are ugly (if delicious) creatures.
Next, Geoff started the pasta boiling, I cut up the asparagus, and then Geoff heated oil and garlic in preparation for cooking the tomatoes and asparagus. (White asparagus was on sale for $2 cheaper than green, that’s the only reason we ended up with that).
After a couple minutes of cooking the tomatoes, add the shrimp and white wine. Having glass of your own is optional!
I cut up a cucumber because we needed to eat it before it went bad. A glass of wine and a couple candles (from our unity candle at our wedding!) and we had a very nice meal together.
8 oz. fresh or frozen shrimp in shells
8 thin stalks of asparagus
1/2 of a 9-oz. package refrigerated angel hair pasta (or your own pasta, just cook it yourself)
1 t olive oil
2 cloves garlic, minced
3 medium plum tomatoes, seeded and coarsely chopped
2 T dry white wine
1/8 t salt and pepper
2 t butter or margarine
2 t finely chopped fresh basil (dried OK)
1. Thaw shrimp, if frozen. Rinse shrimp, pat dry and set aside.
2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1 or 1 1/2 inch pieces. Set aside. Cook pasta, drain. Return to saucepan and cover to keep warm.
3. Meanwhile, in a medium skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add tomatoes; cook and stir for 2 minutes.
4. Add the asparagus stalks, wine, salt and black pepper. Cook, uncovered, for 3 minutes more or until shrimp are opaque. Stir in butter until melted.
5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat.
I’m thinking next week we’re going to have to break this new appliance in! It just arrived yesterday.