Easing into it

After the bake-off, I wasn’t ready to be at the stove just yet.

In fact, I still had a good 3 or 4 loads of dishes to do from the bake-off alone.

So dinners this week consisted of going out for hakka, getting a cooked chicken from the gourmet grocery and splitting a pork and beef sandwich with my fella.

Not very exciting, I know, but necessary.

By yesterday, I wanted to be cooking again, but by the time I finished my errands and did a full, big grocery shop (on a Saturday, no less!) and put everything away, I couldn’t muster up the energy to do anything too fancy or involved, so I made Golden Hubbard Squash & Sage Soup (pictured above) and Penne with Shrimp, Sundried Tomatoes & Fresh Basil (below).

I have put my ad hoc recipe  that I created as I went along below.  I was originally going to make Squash & Sage Pasta, but realized with just a few more ingredients, I could get 2 courses out of it.

How did you get to your decision for what to make tonight? I’d love to know!

Penne with Shrimp, Sundried Tomatoes & Fresh Basil

Ingredients:

1 package of penne (or fusilli)

1 package of raw shrimp 31-40 count

8 mushrooms, sliced

1 large tomato, diced

3 green onions, sliced

4 frisee leaves, chopped

3 garlic cloves, sliced

1/4 cup sundried tomatoes

1/2 fresh jalepeno pepper, seeded and chopped

12 fresh basil leaves, chopped

1/4 cup olive oil

Salt and pepper to taste.

Directions:

Prepare pasta as directed on package. Drain and set aside.

Heat 2 tablespoons of olive oil and add mushrooms, sundried tomatoes and garlic. Saute for 2-3 minutes.

Add frisee, onions, fresh tomato and basil and cook for another 3 minutes.

Add to pasta.

In the same hot pan, add 2 more tablespoons of olive oil and add raw shrimp.

Cook for about 3-4 minutes, until they’ve gone from gray to pink.

Add shrimp and oil to pasta and other ingredients, toss and serve.

Top with Parmesan, salt and pepper, if you like.

Sometimes, simple is best.