He what?!

I had to brag about this. Ah-huh, the HUSBAND COOKED!!!

This is big deal, because really, no matter how hard I coaxed, bribed, and cajoled in the past, I can never make this man cook. Bad experience, he said. And he was sure he’d end up ruining the dish. Imagine my delight and surprise when he volunteered to make the pasta the other night! I had to sit down for a teleconference and there were a lot of preparations to be done, so there was virtually no time for me to cook. The instructions I gave to him were as simple as don’t overcook shrimp, just cook it until pinkish; don’t fry basil, add it towards the end; salt lightly. And look what he whipped up:


Here’s his recipe:

• 500 grams linguine, cooked as directed, set aside
• olive oil (as preferred)
• 3 cloves garlic, grated with microplane zester (Don’t do it, you’ll burn your garlic. Funny story. The help told him I do garlic that way. She mixed up garlic with ginger. No, I don’t zest garlic, I micro-grate ginger.)
• onions, chopped (this is totally optional)
• 1 cup shrimp, skinned, chop them if they’re bigger than half a pinkie
• handful of basil leaves, roughly chopped
• salt and pepper to taste
• grated parmesan to serve (optional)
  

Procedure:

1. Cook pasta, set aside.
2. In a heated pan, pour olive oil, about 2 tbsp or as desired.
3. Sauté garlic and onions.
4. Add shrimp. Cook until pinkish.
5. Add basil. Mix and turn off heat. The basil will wilt with the remaining heat of the pan.
6. Toss well to coat pasta.
7. Season with salt and pepper.
8. Add parmesan if desired.
   

*me proud wifey*








Take me to HOME COOKING tab