Freak Pasta

Every once and a while, you surprise yourself.

I was so surprised, I didn’t even bother taking any porn shots of my—hmm, let’s see.  How about Shrimp Garden Pasta.  It was an accident, a fluke, a chance.  A product of not wanting to go out into the garage and grab a chest freezer pack of chicken thighs.  I bought those Schwan’s shrimp, I reminded myself as I dashed out the door.  Make a pasta.

When I got home, I plucked the reddest tomatoes from the bionic Early Girl vines.  They’re ripening exponentially; cordon bleu day, one.  The next day, two.  Three.  Four. A whole seven had crimsoned in today’s muggy sun.  I sliced them up alongside a Whole Foods zucchini, seasoned with hazelnut oil, salt and pepper and cooked on the Griddler.  The sauce took shape in the All Clad pan, with two cloves of minced garlic softened in canola oil (I’ve been out of olive oil for like three weeks, and I’m just too spoiled to buy it retail). 

P.S., I totally humiliated myself at Whole Foods at lunch.  I saw this beautiful, huge-brimmed hat near the door, and read the tag at $9.99.  Nice!  At the register it rang up as $35.99, and knowing that I could not spend $35.99 on a hat, had to sheepishly give it back. AFTER I had ripped the tag off and crowned myself with it.  The guy was typical  Whole Foods gracious – “no worries!  I got a guy who puts tags back on” – but feeling like a peasant at Lake Oswego Whole Foods is not becoming. 

I added some unloved white wine from the fridge, the sliced garden tomatoes, butter, a little hazelnut oil, dried basil, lemon zest, salt and pepper.  The aroma was fresh, sharp and citrusy.  

To stave off a known cooking disaster, such as last night's homemade pizza with wheat flour kerfuffle, I made Matt turkey paninis and macaroni and cheese.  But once he heard my "oh my god" exclamations, he got curious.  

"That is good!"  He agreed, taking another bite. 

Usually my impromptu pastas are ok, but not something I'd brag (or blog) about.  But I have to at least write this down for a next time.  Tomorrow already looks more promising, knowing a Tupperware of love awaits.  

Shrimp Garden Pasta

1 package dry spaghetti

1/2 bag Schwan's Caesar Shrimp

1 cup fresh sliced tomatoes

1 cup white wine that you probably used for risotto before this

1 zucchini, sliced and grilled

2 tablespoons canola oil

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons hazelnut oil

1 teaspoon lemon zest

Juice of 1/2 lemon

Penzey's Brady Street Cheese Sprinkle

1/2 cup grated Parmigiano Reggiano

Salt and Pepper

Boil noodles.  Heat canola oil over medium-high heat, add garlic and saute until softened, about 4 minutes.  As it gets golden and aromatic, add the wine.  Allow to cook for 2 minutes, then add tomatoes, butter, hazelnut oil, lemon zest, dried basil, salt and pepper.  Bring to a boil, then reduce to a simmer and allow to thicken for about 10 minutes.  

Toss the sauce, pasta, cooked Schwan's shrimp, grilled zucchini, lemon juice, cheese and a good sprinkling of Brady Street Cheese Sprinkle along with salt and pepper to taste.  

I can't wait until the heirloom tomatoes come in and make these dishes all colorful and fancy.  Maybe I can get some glamour shots then.

Update:  Enjoying the fruits of leftover labor!