Wednesday, June 11, 2008

Boy things scare me

I really started thinking about how I know absolutely NOTHING about boys since we've found out about our sweet little Carter being a boy. I've been scared out of my mind quite frankly. I think Phillip will do great and just put me to shame. I enjoy seeing little things that reminds me that dad's have a hard time too. Hope you enjoy!

OH, also, I made a banging dinner last night. It sounds time consuming, but it's not really. I wish I had taken pictures. It was quite impressive. So, instead, I leave you with the recipe from Food Network.

Shrimp Scampi Linguini

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound raw shrimp, peeled and deveined (I got mine w/o the tails 'cause I just don't do tails)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.