Shrimp Scampi w/ Cappellini, Roasted Veggies and Salad

The Future of Food is the Past

Last week my son was eating a piece of fish so simply grilled and prepared from Red Stone.  He said “This is a piece of heaven.  This is the future of food!”.  How true that statement is.  But what my son doesn’t know or remember is that food USED to be fresh and simply prepared years ago.  In the days where everything is processed and doctored up in some way, we can only hope (in this case) that history does repeat itself.  Just leave the ugly clothes and hair behind.

Shrimp Scampi

• Peel shrimp and dry them.  Cook some GF cappellini in salted water and drain saving 1/2 cup of pasta water.
• Heat some garlic in a little olive oil and 2 TBS of butter.
• Cook shrimp for about 2 minutes on each side.  Add a little salt/pepper and move shrimp to a side dish.
• Add lemon juice (1 lemon), 1/4 cup of fresh parsley, about 1/4 cup white wine to the pan and cook for about 5 minutes until it thickens a bit.
• Toss the shrimp and sauce over the pasta.  Stir and serve adding additional pasta water as needed for sauce).

Roasted Veggies (or whatever is leftover from the week)

• Cut up some carrot, fennel, broccoli and brussel sprouts (cut in half).
• Toss in a baking dish with some EVOO and “Fine Herbs” (it’s a nice blend).
• Bake on 375 for about 40 minutes or until tender.

Salad

• Make a salad and add some tomatoes, celery and whatever you have left from the week.
• Toss with some balsamic vinaigrette.  I like to add a little fresh basil or a bit from the spice tube for added flavor.

For the Kids

• Let the kids test the pasta
• Teach them to “smash” the garlic and peel the skin off.
• Show them how to de-vein a shrimp.