I was so on it last weekend. Saturday night, I slow roasted 2 pounds of cherry tomatoes into pure perfection. They were like candy! I’m still hearing Mark’s complaints about the energy required to cook tomatoes for 3 hours…but, meh. #worthit
I was not only doing something new in the kitchen, and the result was lovely…but there’s no way our pasta plan for Tuesday where these tomatoes would be used would have allowed for 3 hours of roasting time. 11pm dinners are just a wee late, even for us (we already eat late by most family’s standards, I imagine).
The girls got home on Tuesday LATE from the pool – it was 7pm and I was just sure they would be starving and inhale pesto pasta (a favorite), the roasted tomatoes in it (worth a shot), and the perfectly seared scallops that accompanied the meal (OMG). And of course, the homemade garlic bread.
They ate the pasta, tried and denied both the tomatoes and scallops, and enjoyed the bread. This chef gig is thankless, y’all. I am hopeful that my relentless efforts will pay dividends before I leave this earth, whenever that may be. Feeding kids takes more tenacity than I knew I could muster.
Mark and I, however…were in heaven. More on that recipe soon.
With the kids, I’m learning that basic is where it’s at. They’re slowly wearing me down and more and more, I’m finding myself in the center aisles of the grocery store and trying convenience foods that I’ve never heard of much less consumed. I can cross Seapak Shrimp Scampi from the frozen foods section off that list because, voila, this recipe calls for it!
And? Yum! I mean, shrimp scampi is near impossible to mess-up because when you start with that much butter and you’re not making English toffee, there’s lots of room for error. Just don’t burn the garlic, and this one is good to go! I bulked up the veggies and moved past the unexpectedness of the ingredient list and ahem, I truly did enjoy it. More importantly, perhaps, the kids did, too.
- 8 oz dry spaghetti or lo mein
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 (12 oz) package frozen SeaPak Shrimp Scampi
- 2 cups sugar snap peas, halved
- 1 1/2 cups sliced carrots
- 1 (15 oz) can baby corn, drained
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp honey
- 1 tsp toasted sesame oil
- 1/4 tsp black pepper
- Bring a pot of water to a rolling boil over high heat. Add the noodles and cook until al dente according to package directions. Drain and keep hot.
- Meanwhile, heat olive oil in a large, deep-sided skillet over medium heat. Once hot, add the garlic and onions; sauté for 2 minutes.
- Add the frozen shrimp scampi and cook for 4-5 minutes before adding the snap peas and carrots. Cook an additional 4-5 minutes or until vegetables are crisp-tender.
- Meanwhile, whisk together sauce ingredients in a small bowl until well-incorporated.
- Add cooked noodles to the skillet and pour sauce over the top; cook for 1-2 minutes, tossing well to incorporate. Serve hot.
Recipe ever so slightly adapted from Family Fresh Meals
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 571Total Fat: 22.8gCholesterol: 105mgSodium: 868mgCarbohydrates: 67.0gFiber: 7.5gSugar: 17.0gProtein: 21.8g
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