What a whirlwind of a week. I witnessed the birth of my niece. I changed a few dirty diapers. I held and bonded with her while my sister and her husband napped. I smelled her little head. I touched her little lips to make them pucker. I cried a lot. I breastfe….kidding!
No, really I’m totally joking.
After one of the most moving weeks of my life, I’m home and falling back into a routine that I know and love. Another wedding anniversary under our belt and an expanded vegetable garden later, I’m feeling accomplished and fulfilled.
Well, once I wash the inch of compost and top soil off my skin, then I’ll be set.
It’s good to be back!
Angel Hair with Peppers, Greens and Shrimp:
What it took for 2:
* 1/2 pound angel hair pasta
* 1 red bell pepper, thinly sliced
* 1 yellow bell pepper, thinly sliced
* 1/2 an onion, thinly sliced
* 3 cloves garlic, minced
* 2 Tbs. extra virgin olive oil
* splash of vermouth
* 10 frozen shrimp, thawed, peeled and deveined
* 2 cups spinach
* 1 cup collard greens
* pinch of all-purpose seasoning
* 1 tsp. smoked paprika
* coarse salt and freshly ground pepper
* fresh basil or parsley for garnish
* grated pecorino for garnish
Cook your pasta according to package directions, aka a nano second. Drain and reserve 1/4th cup pasta water.
In a medium skillet, heat the oil over medium. Add the shrimp and saute until opaque, about 2 minutes with one flip a minute in. Remove from pan and set aside.
Add the onion and saute for 3 minutes. Add the garlic and pepper and saute 2 more minutes. Toss in a splash of vermouth and let it bubble away for a minute. Add the spinach and collards to wilt. Season with all-purpose seasoning, paprika, salt and pepper. Add the drained pasta to the skillet. Toss in the shrimp, the pasta water and a good drizzle of oil.
Serve with another good grinding of black pepper, grated cheese and some torn basil. Dig in!