Last night, my husband and I were deciding what to have for dinner. He wanted pepperoni pizza. I did not. Marriage is all about compromise, so I fired up the oven for his pizza while putting a pot of water on the stove to boil for a clean-out-the-fridge meal that would somehow involve egg noodles.
In the time it took to preheat the oven and bake that pizza, I had made a lovely dish of mushroom and turkey stroganoff out of leftovers and pantry items. We sat down together, me with my stroganoff, he with his pizza, and I was struck by the difference. Same amount of time, maybe a touch more effort for my meal as I had to chop half an onion and some ‘shrooms, but a huge meal quality difference.
I admit we enjoy the occasional frozen pizza (thank you Target for Archer Farms!), and yes, my adoration for potatoes extends even to tater tots. However, to get back in the kitchen cooking real food for a majority of our dinners, throw 30-minute meals out the window and instead remember that good food generally doesn’t need a lot of fuss. Put the emphasis on quality and the time component takes care of itself.
This is a favorite in our house, inspired by my hubby. A reliable dish with a spicy kick. Just like him.
Spaghetti with Spicy Shrimp
12 oz. spaghetti (buy local and get Dakota Growers brand)
1/2 lb. frozen shrimp (already cooked, peeled, and deveined)
Good olive oil
2-3 cloves chopped garlic
1/2 teaspoon crushed red pepper (or to taste)
1 teaspoon Italian herb seasoning
Freshly cracked pepper
Handful chopped fresh parsley
Freshly grated parmesean (optional)
Boil a pot of salted water and cook spaghetti according to package directions.
Meanwhile, heat a glug of olive oil in a medium saucepan, add garlic, and briefly saute. Add shrimp and saute until shrimp is heated through. Add crushed red pepper, Italian seasoning, and pepper to shrimp; mix.
Drain the spaghetti, toss with shrimp and parsley, add an extra drizzle of olive oil, and serve with parmesean.
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