I was lucky enough to have a snow day today, so I did not get gussied up enough to take outfit photos. I did, however, make dinner, and that I can share with you all. This shrimp dish is from Rachael Ray's Book of 10, a cookbook I just scored for only $10 thanks to a great Borders coupon!
Here's a brief recipe:
Italian-Style Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti
1 lb thin spaghetti
1 lb shrimp (deveined, peeled, tails removed)
zest of 1 lemon, juice of half a lemon
1-2 Tbsp olive oil
6 garlic cloves, minced
1 pint cherry (or grape) tomatoes, halved
4 scallions, thinly sliced
1/2 cup white vermouth (I just used chicken stock since I didn't have any white vermouth or wine on hand)
1-2 Tbsp flat-leaf parsley, chopped
Cook the pasta until al dente. While the pasta cooks, season the shrimp with the lemon zest and juice and a little salt. Cook it for a minute in the olive oil, then add the tomatoes, scallions, and garlic. Cook for another minute or two, then add the vermouth (or wine or stock) and the parsley. Turn off the heat and add the cooked pasta. Season with salt and pepper as needed.
The longest-cooking item in this meal is the pasta, which only takes about 6 minutes. Hello easy weeknight meal! Feed it to the shrimp-lover in your life!