I’m writing today’s post in between bites of lunch. It’s leftover from last night’s meal we cobbled together from a Whole Foods grocery run and a pantry item. My lunch bowl contains spaetzle topped with shredded rotisserie chicken and I dumped a lightly dressed cabbage salad with Asian dressing from the deli on top and mixed. It’s actually pretty good.
Sometimes you’re hungry and making food feels like the last thing you want to do. I really get it. That’s why I want to share one of my favorite weeknight recipes with you. It comes together so quickly that mise en place is not just a suggestion, but required. I have the memories of scraping black garlic into the trash to prove it.
I’ve been making this recipe since our apartment days when we were first married. It was the first “fancy” thing I made for dinner. Marc has always loved it and whenever I say it’s for dinner, his face lights up a little. I usually have all of the ingredients but shrimp on hand (shrimp tip: when shrimp is on sale at Whole Foods, I ask for a 2 pound bag of frozen shrimp from the back, defrost half and keep the other half in the freezer for another time), so with a quick trip to the grocery store before work, I’m set. The greens are optional, but they make me feel better about all of the pasta. If you need a wheat pasta alternative, gluten-free pasta or baked spaghetti squash would work great with these garlicky shrimp. I hope you enjoy it as much as we do.