Christmas tree shopping 2015

We successfully picked up our Christmas tree last night and couldn't help but laugh at how tiny it is. We usually get an 8-9 ft. tree, but decided it's not worth it when we leave to head back to CA for Christmas. We end up throwing out our Christmas tree before we leave since our apartment is soooooo hot and don't want to come home to needles everywhere. So, we decided to get a mini tree!
I also stepped up my pasta game from Raffetto's and decided to try making back squid ink pasta with shrimp and a creamy garlic sauce (per my husband's request). I made a variation of my normal cream sauce and added lemon juice to make it a bit lighter and more refreshing. The dish was delicious and we'll be adding this to our Sunday night repertoire :)

  1. Boil water in a larger pot.
  2. In a smaller sauce pan, heat 1 tablespoon of olive oil. Add 3 minced garlic gloves and cook for ~2 minutes until fragrant.
  3. Stir in 3/4 cup heavy cream, 1 tablespoon of fresh lemon juice, and 1/2 cup of shredded parmesan cheese. Stir constantly until combined and the sauce thickens.
  4. Rinse 10 oz. frozen shrimp (I used Trader Joe's shrimp nuggets - shrimp cut into little pieces) in a strainer and then cook shrimp until fully warmed in the sauce.
  5. Add pasta to boiling water and cook according to instructions. Place pasta in a strainer and then return to pot.
  6. Mix pasta and shrimp and cream sauce. Serve warm with parmesan cheese on the side.

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