I’m not really one for the whole New Year’s resolution thing. I’m just doing my best, day to day.
I do have one thing I would like to accomplish in 2015. I want to be a Walking Dead watcher. NOT walker, mind you!
I tried twice, awhile back, to get through the first episode. Couldn’t stomach the gore.
It kills me that there is this huge cultural phenomenon going on that I am not a part of. My two youngest sons are huge fans…they will even set an alarm to watch an episode before school if it aired after bedtime the night before.
Last night I managed to watch ‘Days Gone Bye’ in its entirety. My youngest is going to rewatch the series so he can warn me when to close my eyes and/or ears. Sounds like some ideal family bonding time. Grrrrr—Aaaarrrr.
Now if I haven’t completely bored you to tears, I might win back your attention with this quick, light and different pasta.
Sautéed shrimp, that was marinated in lemon, garlic and rosemary, is served with orecchiette and cauliflower. A red pepper oil gives the dish some delicious heat.
1½ pounds medium shrimp, shelled and deveined
¼ cup olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
½ teaspoon dried rosemary
Black pepper, to taste
Pinch of dried red pepper flakes
1 pound orecchiette pasta
1 medium head cauliflower, cut into ½-inch pieces
Red Pepper Oil (recipe follows)
¼ cup chopped Italian flat-leaf parsley
1. Combine the shrimp, oil, lemon juice, garlic, rosemary, black and red pepper; toss to blend. Cover and marinate 1 to 24 hours.
2. Cook the pasta in boiling salted water until half cooked, about 6 minutes; add the cauliflower and cook with the pasta until both are tender, about 5 minutes longer. Ladle out ½ cup of the pasta cooking liquid; reserve. Drain the pasta.
3. Heat a skillet over medium heat. Add the shrimp and marinade and stir-fry until shrimp are pink and cooked through, about 5 minutes.
4. In a large bowl, toss pasta with the cauliflower and reserved pasta cooking liquid. Stir in the red pepper oil and shrimp. Sprinkle with parsley and serve. (I also tossed in a little Parmesan because I love it so much.)
Red Pepper Oil
½ cup olive oil
2 garlic cloves, thinly sliced
½ teaspoon crushed dried red pepper flakes, or to taste
1. Heat oil in a medium skillet over low heat. Stir in the garlic and cook until golden, about 2 minutes. Add red pepper and sauté 30 seconds longer. Remove from heat.
Recipes from 365 Ways to Cook Pasta by Marie Simmons
I’m galloping into my first “work” week of the New Year to the drumbeat of this uplifting song from Taylor Turner.
Check out Taylor Turner on his Website, where you can learn of an upcoming show in Dallas and buy the music.