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Shrimp and Artichokes and Pasta

shrimp, artichokes, and pasta

When I was taking the shrimp and artichoke hearts out of the freezer at 3:15 this morning, I was thinking risotto for dinner. 3 ayem was a bit chilly outside – not cold, just a bit of chill in the air – and it seemed like the perfect warmer-upper dinner.

14 hours later, it wasn’t chilly, anymore. Dinner was reworked.

I have never been one of those people who can plan a weeks worth of meals – and then actually stick to it and cook them. I never know on Monday what I want for dinner on Thursday – and even Thursday evening can change from Thursday morning. 99 times out of 100, dinner is planned as I’m opening the ‘fridge to start.

It works for me – and Victor isn’t fussy. We’re both of the opinion that if you’re cooking, I’m eating. As I said, it works.

Tonight, the risotto became pasta. I started by sauteing leeks in a pat of butter, adding chopped mushrooms, and some chopped garlic.

Next came the artichokes and a hefty splash of pinot grigio. Freshly-dried oregano from the garden, and dried peperoncini – also from the garden. Juice and zest from a lemon, a splash of clam broth, and peeled and deveined shrimp. A little S&P and pepato cheese grated on top.

Quick, easy, and oh, so good!

 

 

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