Needless to say, J has been hounding me to make something of the seafood variety for quite a while. I'm not entirely sure why I've been avoiding it, but late last week I resolved to break my habit of ocean-creature-cooking avoidance. After considering -- and dismissing -- the various possibilities, I decided to go easy on myself and settled on shrimp.
Once I chose the little pink crustacean, I knew what I wanted to make: angel hair pasta with shrimp & veggies in béchamel sauce. I still had some of the peas & carrots from the pot pie, so I figured I could splurge a little bit on the shrimp. And besides, a pasta dish is always a good weapon in an exhausted cook's arsenal, and it was high time I added one to mine.
The speed and timing are what make this dish so pleasant to make, so J quickly set the table while I prepped.
I thawed and de-tailed the shrimp, started the pasta and sauce, and crossed my fingers that my "guesstimate" timing would work out -- I didn't follow any particular recipe.
Pre-cooked and de-veined shrimp. Okay, I was a little lazy, but I did cut the tails off!
Luck was on my side this time, and all of the pieces to the meal came together. I should have picked up a nice Italian bread to accompany, but sadly neither of us thought of it until about 5 minutes before it was time to eat. Ah well, next time!
Dinner is served
I somewhat timidly watched as J tried a bite of the shrimp, a scoop of veggies, and a forkful of pasta. As I waited for his verdict, I tried some myself -- and at the risk of sounding immodest, I have to admit that I thought it tasted pretty darn good. Creamy, smooth, and well-matched with the last of a Riesling we had in the fridge. J concurred, giving it an "A-" with the request for smaller shrimp next time (to which I completely agree).
For a fairly simple and very quick dish, this version makes a filling meal for two (plus leftovers). I think I can safely add it to my growing list of Make Me Again meals. Yum!