Do you ever feel like you just can’t catch a break? We do. To be fair, we know we’re really lucky. Both Laura and I are in good health, and Robbie is a wonderful (wonderfully exhausting, that is!) toddler. But when it comes to having work done around the house, we just have terrible luck. In general, we’re more ‘do-it-yourself’ type of folks, but there are just some things where I draw the line. Like installing an escape window in the basement. Or tearing out and re-laying a new driveway. Or anything electrical. That’s where I call someone.
But calling someone seems to rarely work out in our favor. I generally like to keep things upbeat here on the blog, but some of these situations just blow my mind! There was the time we had to call the police on our painter…the first week in our new house. (I can’t imagine what the neighbors thought of that one.) And then the other day, I walked into the house and heard a gigantic CRACK! I actually ducked and covered my head it was so loud. I looked up and saw this.
Garlic Parmesan Shrimp Scampi Pasta!
Ingredients
8 ounces linguine
1 teaspoon crushed red pepper flakes
1 teaspoon cajun seasoning
1 tablespoon olive oil
1/4 cup white wine OR chicken stock if you dont want to use alcohol
1/4 cup freshly squeezed lemon juice
4 tablespoons salted butter
1 pound medium shrimp, peeled and deveined
6 garlic cloves, pressed or grated
salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan cheese
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions& drain well.
In a large, deep skillet, melt the butter over a medium-high heat.
Add in the shrimp, cajun seasoning, olive oil, garlic and red pepper flakes.
Stir periodically, until fully cooked- about 3 minutes.
Stir in wine OR chicken stock and the fresh lemon juice; season with salt and pepper
Lower to a simmer; remove from heat and stir in pasta, lemon zest, HALF a cup of the parmesan cheese and mix until fully incorporated.
Top with the last half cup of parmesan cheese & chopped parsley
Serve immediately
ENJOY!