Well it’s Monday again. The weekend is long over and the work week has begun (for most of us I guess).
My Mondays are usually pretty low key. Monday is laundry day. I finish tidying up the weekend mess, I catch up on some tv shows, I plan my week ahead, and you know, get the routine going. On this day I largely tend no get into long-winded conversations with my pans, cutting board and chef’s knife. Often soup and sandwhich is what’s for dinner; soup is already prepared and sandwich helps make use of leftovers. Or, put your pantry stock to good use.
A well stoked pantry is key to dinner short-cuts and I am not referring to a box of Kraft Dinner either. You pantry isn’t just your cupboard of dried goods, but also your fridge and your freezer.
Now for last night’s dinner, out come the shrimp from the freezer, the leftover arugula, the box of penne pasta, onions, garlic, and finally vermouth from the bar, put it together and you get…
Monday’s Shrimp and Arugula Pasta
Now, the ingredient portions really are just rough estimates, because I litterally just threw it all together. PLay around with it, substitute some of the ingredients for anything else on hand, and just make sure you don’t over think it. You have a full week ahead, no need to burn yourself out just yet.
- Pasta, about 4 portions (I use the bowl to measure the portions – one bowl uncooked = 2 cooked)
- Shrimp, two handfuls (no time to thaw? run under warm water to accerlerate process)
- Scallions, small bunch chopped (no scallions? use regular onions)
- Garlic, two cloves chopped
- Lemon pepper, about 1/2 tbsp (or lemon zeste mixed with pepper, or just pepper works too)
- Vermouth, about 1/2 cup (or any white wine you have on hand or even broth – a fish broth would work nicely here)
- Olive oil
- Salt & pepper to taste
Cook the pasta in salted water until al dente. In a large pan drizzled with olive oil, saute the shrimp, scallions, garlic and sprinkle with lemon pepper. Strain pasta, add to pan along with the vermouth and arugula. Toss together and adjust seasoning with more lemon pepper or simply salt and pepper to taste.
One pot. One pan. Simple and understated. This served two for dinner, with enough leftovers for two lunches.