I’m taking it down a notch today.
Some of you may remember that this time last year, Mr. How Sweet thought it would be funny to grow a mustache.
To put it nicely, he looked like a major creep.
So creepy that I had the phone to my ear, dialing Chris Hanson.
In retaliation, I refused to make him dinner and lived on guacamole, hummus, eggs, cheese, bacon, toast and soup for dinner. It was fabulous. I love those things, but for Mr. How Sweet? No meat does not a dinner make.
I would leisurely stretch out on the couch and watch trash on TV while he rushed home from a long day of work to an empty kitchen.
I’m giggling just thinking about it.
This past weekend, I thought I stepped back in time. On our way out the door to a party, Mr. How Sweet came down the stairs to reveal a shaven neck… but not a face.
My eyes nearly popped out of my head at the impending crustache that was forming.
So I “gently” harassed him for the next 45 minutes, reminding him what it was like to go without a home cooked meal… that didn’t include ground turkey or frozen burgers.
The next morning – no more fuzz! It seems we are making progress.
Or else he really just didn’t want to starve.
And luckily, he doesn’t have to! I made a double batch of this shrimp and pasta on Sunday for lunches, late dinners and snacks that require more than a measly apple. It is delicious and colorful and fresh. I added some crushed peanuts because it somewhat reminded me of pad thai, which is one of my all-time favorite dishes. But it’s nothing like pad thai at all.
It’s simple too – just marinate the shrimp, and once the pasta cooks throw everything together in a big skillet. Easy!
Ginger Lime Shrimp and Noodles
1 pound raw or cooked shrimp, peeled and deviened
2 tablespoons olive oil
1 clove garlic
1/2 teaspoon freshly grated ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce
1 tablespoon olive oil
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic
1 cup sugar snap peas
1 tablespoon soy sauce
2 tablespoons peanuts, crushed
1/2 pound whole wheat pasta of your choice (I used capellini)
salt and pepper to taste
Combine marinade ingredients in a dish and whisk together. Add to a ziplock bag, along with the shrimp and marinate for 2-24 hours.
Once ready to cook, heat a skillet on medium heat and add olive oil. Add peppers and mushrooms to the pan and saute until soft, about 6-8 minutes. Bring pasta water to a boil and cook according to directions, draining and setting aside until later. Add garlic to the peppers and mushrooms and stir for 30 seconds. Add shrimp to pan and cook on each side for about 2-3 minutes. Add snap peas and pasta, thoroughly stirring until everything is mixed. Season with salt and pepper if desire and serve.
Clearly you should not ask us for marriage advice. But if you’re wondering? I solve all problems with food.