Saturday, May 7, 2011

Anniversary dinner

Six years, two kids, one condo, a few trips to various wine regions, and three job changes between us, Jeremy and I celebrated our wedding anniversary today. We tried Jane's Restaurant for brunch with the kiddos, and Jack ate his body weight in pancakes, eggs and bacon. Kid-friendly, creative offerings, cloth napkins, and a nice atmosphere - it was right up our alley.

Tonight, we had dinner at home. With two small ones, we wanted a nice - but easy - dinner. My mom had made this meal when we visited at Easter and loved it.

Linguine with Shrimp Scampi

·        1 tablespoon kosher salt plus 1 1/2 teaspoons
·        3/4 pound linguine
·        3 tablespoons unsalted butter
·        2 1/2 tablespoons good olive oil
·        1 1/2 tablespoons minced garlic (4 cloves)
·        1 pound large shrimp (about 16 shrimp), peeled and deveined
·        1/4 teaspoon freshly ground black pepper
·        1/3 cup chopped fresh parsley leaves
·        1/2 lemon, zest grated
·        1/4 cup freshly squeezed lemon juice (2 lemons)
·        1/4 lemon, thinly sliced in half-rounds
·        1/8 teaspoon hot red pepper flakes

Boil water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. 

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

It perfectly paired with some vintage champagne. Two babes sweetly asleep in their beds, and lemon yogurt cake for dessert. 

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