I love fairy tales, I love culture, and I love food. So it is only natural that when I was young I fell in love with the story of Strega Nona the grandmother who cooks magic pasta.
Strega Nona is the story of an older woman named Strega Nona who is seeking help from someone in both outdoor and indoor chores. The first to respond to her advertisement is tall, clumsy Big Anthony– she also warns him not to touch her magic pasta pot, an enchanted pot that produces pasta at the command of a spell. I hate to say it but I don’t let Jacob in the kitchen–I really like to manage the kitchen. We have a mutual understanding and I get to keep my pasta magical–and he remains a happy kitchen patron.
Get to the point bookworm chef blake….
Tonight I cooked Pasta that is called “Mother In Law’s Tongue.” Whoever created this brand must have had a mother-in-law with a very thin, flat and rainbow tongue…
I know it’s a strange name for such a beautiful pasta!
I made Pasta with Shrimp in a white wine sauce
This is a very special pasta–a little more expensive than your regular pasta–so I encourage you to save it for a very special occasion. With this pasta you can easily wow your guests with little effort-the pasta is gorgeous and needs little dressing.
There are a variety of colors, textures and styles…have fun with any that look appealing and use the same sauce.
Jacob told me the test for my recipes is he should be able to follow the instructions to make the meal. So this one he will be able to manage 100%. Meaning you will too even with no cooking experience!
For tonight’s beautiful gourmet shrimp pasta meal you will need:
- One package 9 ounces Mother in Law’s Tongue pasta
- half cup olive oil
- 2 lemons
- 1 tablespoon rosemary
- 1 tablespoon light parmeson cheese (powdery kind–fresh is better if you can get it)
- Pinch sea salt
- Pinch pepper
- Splash balsamic vinegar (black)
- 20 shrimp (frozen–already peeled–Bay Shrimp are awesome but pricey–Trader Joe’s has great frozen shrimp)
- two shallots
- fresh garlic
- 1/2 cup white wine (Chardonnay is good and dry)
- cilantro (fresh)
- TOOL? one pan (preferably cast iron) + a strainer!
Directions (Get ready for slight multi-tasking)
- If your shrimp are frozen, get a bowl full of luke warm water and let them soak to defrost
- Boil a medium sized pot of water
- Chop your garlic and place in pan with a table spoon of olive oil
- Once garlic browns, add peeled and chopped shallots
- Add defrosted shrimp
- Squeeze the juice of one lemon over the shrimp
- Add the 1/2 cup of white wine and brown shrimp on both sides
- Put all pasta (four servings) in boiling water for 8-11 minutes (until soft)
- As shrimp heats on low, strain pasta and pour cold water over the pasta (let it soak throughout pasta)
- Put pasta in cast iron pan with shrimp and stir all ingredients together
- add rosemary, salt, pepper, cilantro and parmeson
- add more lemon
- move to a good sized bowl and add more lemon, parmeson and toss together
- add more live oil so it’s lightly dressed
- add a spritz of balsamic vineger
- add more lemon and a sprig of cilantro
- like a good top chef-taste the pasta to make sure it’s got enough umph!
- serve to someone you want to impress
Pasta is a delicious, flavorful and satiating food. Great to enjoy with the notion that in the morning you will get up and go for a jog along the water (well that’s what I will be doing!)