And I'm more than happy to come home, put my jammies on, throw back a few cocktails, and cook up something delish.
Though I have to admit, by Friday night, the number of fresh veggies in the fridge to choose from is pretty slim. I need to be creative in order to whip together a satisfying meal.
With just a package of mushrooms, frozen (uncooked!) shrimp and a can of artichoke hearts, I was able to create this:
And it was FAB.
I used wheat pasta (which, as an Italian, I have to admit I'm a little leery about. Wheat pasta? What's next? Lowfat cheese??), some white wine and chicken stock. And it was amazing! And so quick!
As a testament to it's deliciousness, Mr KK said, "Add this to the repertoire!"
A WIN in my book!
Shrimp a la Friday night
16-20 frozen shrimp defrosted and shelled (I use the 21-25/lb size)
salt, pepper, crushed red pepper flakes
1 pkg portabella mushrooms, cleaned and sliced
1 shallot sliced
1 can artichoke hearts, drained and cut into quarters
3/4 cup white wine
1 Tbsp flour
2 Tbsp butter
1 cup chicken stock
1/2 pound wheat spaghetti
1 cup reserved pasta cooking water
In a bowl, toss the shrimp with some olive oil, salt, pepper, and crushed red pepper flakes.
Put a large pot of water on to boil for the spaghetti.
Heat a large sauté pan and add the shrimp. Cook for 2 minutes, then turn to cook another 2 minutes. Remove the shrimp from the pan into a clean bowl.
Add 1 Tbsp butter and some olive oil, and add mushrooms to the pan.
Cook until crispy and browned. Add second Tbsp of butter and 1 Tbsp of flour to mushrooms. Stir to combine.
Cook for 1-2 minutes to eliminate flour taste.
Add white wine and stir.
Meanwhile, cook the spaghetti according to directions.
Add the chicken stock to the sauté pan and stir. Sauce should be thick. Add reserved pasta water.
Add artichoke hearts and stir to warm through.
Add shrimp and stir to warm.
Drain pasta and add it to pan. Toss together and keep over heat 2-3 minutes.
Serve and enjoy!