On Sunday night, I cooked my first official meal in our new house.
And it was awesome.
Yes, sparkling wine was enjoyed with dinner. It was, after all, an event (and a dish!) to celebrate.
Spicy Parmesan Shrimp
(slightly modified from this recipe)
- 1/2 cup olive oil
- 1/3 cup shredded parmesan cheese (plus more for serving)
- 2 heaping tsp minced garlic
- 3 teaspoons brown sugar
- 3 teaspoons soy sauce
- 1/2 teaspoon red pepper flakes
- About 36 large shrimp, peeled and deveined
- 3.5 cups uncooked whole wheat penne
- Whisk the first 6 ingredients together in a bowl.
- Put the prepared shrimp in a Ziplock bag, then pour marinade into the bag. After closing the bag, toss it around to coat the shrimp. Let the shrimp marinade in the fridge (I let mine marinade for about 3 hours, but you can base it on how much time you have).
- When you’re ready for dinner, prepare your pasta according to the box instructions.
- About 5-6 minutes before the pasta is done cooking, heat a large skillet over medium-high heat. Dump the shrimp and the marinade into the skillet.
- Let the shrimp cook for just a couple of minutes on each side. Once the pasta is cooked, drain it and then add it to the shrimp mixture. Stir to combine.
- Spoon mixture into bowls, top with parmesan cheese, and enjoy!
This meal came together so quickly, it required minimal ingredients, and it was delicious.
The brown sugar gave a very subtle sweetness, which paired nicely with the slight heat from the red pepper flakes. Two thumbs up!
And I have to say, I give ALL credit to Jessica for this recipe. I just changed the measurements of the ingredients, but the recipe was all her. She’s also the genius behind M&M cookies and Puffy Peanut Butter cookies. Needless to say, I kinda love her.
And to finish this post on a sweet note, how about some ice cream?
Surprise! It’s actually not ice cream! It’s banana soft-serve!
I’ve seen this idea all over the web, so I have no idea who first came up with it. But it’s pretty awesome.
Here’s all you have to do:
1. Put a frozen banana into your food processor.
2. Add about a tablespoon of your favorite nut butter.
(And be patient. I had to scrape the sides and keep pulsing several times before getting the correct texture.)
The result is something that is cool, creamy, and looks just like ice cream. But it’s not. It’s a banana.
If you don’t like bananas, obviously, this isn’t the snack for you. For the rest of you, just try it. I think you’ll be pleasantly surprised at how enjoyable it is!
Question for ya …
What are you doing this weekend?
Ever tried banana “soft serve?”
What is your favorite electronic gadget in your kitchen?
My food processor ranks pretty high.