Sunday was a lazy day-we got out, went for a morning walk and then plopped on the couch and watched movies all day. Most of this morning was spent catching up on laundry, doing a few dishes and tidying up. I don’t know if I have ever mentioned it or not but we do not have a dishwasher-I am the dishwasher. When we first moved in our cabin I wondered if I would get tired of having to hand wash dishes but I have realized that there is a positive side. Any dish I want to use is always clean because there is no dishwasher holding dirty dishes. I really don’t think I will ever have a use for one again.
After all of that was done I started thinking about what to make for dinner-something light. It had been a while since we had shrimp so I roasted some tomatillos, jalapeno and corn and made a sauce to serve over pasta. Now, for the pasta I used a combination of regular pasta and squid ink pasta. I had never heard of squid ink pasta until recently when it was included in one of my Blue Apron shipments. I didn’t use it at first because it really didn’t look appealing, ‘kinda like green beer on St. Patty’s Day’. My sister received the same shipment and after preparing the meal said that they loved it. Today I made it but mixed it with regular pasta. I was pleasantly surprised at the faint saltiness. I loved it too!
- 1 pound shrimp, peeled and deveined
- 4 tomatillos, cut into large chunks
- 1 ear of corn, kernels removed (or 1/3 cup frozen corn)
- 1 jalapeno, chopped
- 2 Tablespoons roasted red pepper (I used pre-roasted)
- 4 cloves garlic, minced
- 2 Tablespoons butter
- 1 Tablespoon fresh cilantro, chopped
- 1 Tablespoon olive oil
- 1/2 teaspoon dried red pepper flakes
- 1/4 teaspoon thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- squid ink pasta and regular pasta (enough for two people)
- 2 cups chicken broth
- 2 cups water
Heat oil in cast iron skillet on Med-Hi. Pan roast the tomatillos, jalapeno and garlic until slightly charred. Transfer to a food processor, add cilantro and pulse until all chunks are removed. In the same skillet cook the corn kernels until lightly brown. Do not over cook. Add the tomatillo mixture and 2 Tablespoons butter to the skillet and stir in with the corn. Reduce heat to Med-Low. Add the shrimp, red pepper flakes, thyme, garlic powder, pepper and roasted red peppers. Cook until shrimp is pink and no longer translucent.
Have a Wonderful Evening!