I rarely walk into the kitchen without a plan. I’m just not a fly-by-the-seat-of-my-britches kinda girl. No shame in my game – I leave that stuff to the pros. Or to the far more creative and patient.
Sometimes the best meals are born out of hard work, research, and trial-and-error. The bookshelves full of cookbooks in the den proves that. Others are born on out of impulse, although I think “desperation” might be a more accurate description of what sometimes goes on around here.
How did the line from that movie go? You got kool-aid, no sugar; peanut butter, no jelly; ham, no burger…
Like quiche, pasta is one of those dishes that’s perfect to use up a random collection of leftover and seemingly mismatched ingredients. Like the one last tablespoon of butter that’s wrapped like a mummy in confetti-like scraps of its original paper, a slice of lemon that doesn’t have an accompanying glass of sweet tea, and a how-long-has-that-been-in-there bag of uncooked shrimp from the bottom of the freezer.
I feel like I should get a gold star – or better, a cookie – for quoting Chris Tucker and using the word “britches.” And all in the same post.
Pasta with Goat Cheese, Sun-Dried Tomatoes, and Shrimp
- 8 oz pasta (I used whole wheat spaghetti)
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 clove garlic
- 1/2 tsp red pepper flakes
- 1/2 cup chopped sun-dried tomatoes
- 8 oz shrimp, peeled and deveined
- 1 lemon wedge
- 2 oz goat cheese
- Chopped fresh parsley, for serving
- Add pasta to a pot of boiling water and cook according to package directions. Reserve 1/4 cup of pasta water before draining.
- Heat oil and butter over medium high heat in a saute pan. Add garlic and red pepper, stirring and cooking until garlic just begins to brown.
- Add sun-dried tomatoes and shrimp, cooking shrimp thoroughly. Turn off the heat. Squeeze the juice from the lemon wedge and crumble the goat cheese over the hot shrimp.
- Add pasta to saute pan with a splash of the reserved pasta water. Toss until pasta is coated, adding more water to reach desired consistency.
- Divide between two bowls and garnish with fresh parsley.
Yields: 2 servings
Estimated time: 30 minutes