Ever since I took a cooking class at The Chopping Block, I've found more motivation to try different recipes and whip up home-made meals instead of giving into the temptation of ordering thai.
Some of my culinary adventures have been successes; others not so much. But today I wanted to share one that went unexpectedly well, took very little time, and is even pescatarian friendly, to boot!
The context: Early June on a hot summer day in Chicago. Hanging at the boy's condo post-work. He was feeling very tired and I was a ball of energy, so I gladly offered to whip up some dinner.
The goal: I wanted to make something summery and light that was still nutritious and wouldn't break the bank (buying groceries in this city can add up to more than what I'd pay at a restaurant, depending on the season/how careful I'm being!).
The result: shrimp scampi with Alfredo sauce and fettuccine noodles, corn on the cobb, spinach and avocado salad, and a handful of blueberries, just for that bonus kick of antioxidants.
Ta-da!
I followed this recipe from the Pioneer Woman (who is a domestic goddess) for preparing the shrimp. Then I let them simmer in a buttery-light-alfredo-sauce goodness over the stove while preparing the salad and boiling the corn and pasta.
Total time to make this was just about 20 minutes! The boy and I both loved it and were pleasantly surprised at how well everything worked together. It was the perfect summer meal - I highly recommend you give it a go!
Some of my culinary adventures have been successes; others not so much. But today I wanted to share one that went unexpectedly well, took very little time, and is even pescatarian friendly, to boot!
The context: Early June on a hot summer day in Chicago. Hanging at the boy's condo post-work. He was feeling very tired and I was a ball of energy, so I gladly offered to whip up some dinner.
The goal: I wanted to make something summery and light that was still nutritious and wouldn't break the bank (buying groceries in this city can add up to more than what I'd pay at a restaurant, depending on the season/how careful I'm being!).
The result: shrimp scampi with Alfredo sauce and fettuccine noodles, corn on the cobb, spinach and avocado salad, and a handful of blueberries, just for that bonus kick of antioxidants.
Ta-da!
I followed this recipe from the Pioneer Woman (who is a domestic goddess) for preparing the shrimp. Then I let them simmer in a buttery-light-alfredo-sauce goodness over the stove while preparing the salad and boiling the corn and pasta.
Total time to make this was just about 20 minutes! The boy and I both loved it and were pleasantly surprised at how well everything worked together. It was the perfect summer meal - I highly recommend you give it a go!
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