Poison Pasta
This may not look like its poisonous, but believe me, it is. And we ate it for dinner tonight
Ages, eons and centuries ago, when Nick was 5 or 6, we were having dinner at Olive Garden. Nick, as usual, was having Fettucini Alfredo and (gasp!) there was a penne noodle in with his fettucini.
And being the loving, kind-hearted and caring parents we were, Paul and I managed to convince Nick that eating different kinds of pasta together created poisonous toxins. We even got the server to back us up!
Eventually Nick’s common sense kicked in, however it took a couple of years. which was nice, because its always good to have easy entertainment as close at hand as a box of spaghetti mixed with a couple of pieces of farfelle.
Now fast forward to tonight. Once again, I found myself with partial boxes of fettuccini, linguini and spaghetti noodles. So I combined them and served them together.
And thus, I have poisoned my family.
Deliciously.
Garlic Lemon Shrimp Pasta
Cook according to directions on box and drain, reserving approx. 1/2 c of the
pasta water: 1 box fettuccini (c’mon, be daring and mix in some linguini)
Combine in a bowl and marinate 15-20 minutes
1 lb shrimp, peeled & deveined
3 cloves garlic, crushed
zest from 1 large lemon
2-3 T olive oil
Heat additional 2 T olive oil and 2 T butter in a large skillet
Add 2-3 cloves garlic to oil and saute until it starts to smell delicious
Add marinated shrimp (cook in two batches if necessary to avoid crowding)
Season with salt & pepper
When shrimp is cooked, remove to bowl; set aside.
Squeeze juice from 1 lemon into pan
Add 1/4 cup heavy cream.
Season to taste with salt & pepper
Add a pinch of red pepper flakes, if desired.
Add pasta to pan and mix to combine. Stir in shrimp.
Serve with grated Parmesean.
May 23, 2009 2:53 pm 
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