Recipe: Super simple pasta with shrimps

Hi there!

Looking about a year back, cooking was not really my cup of tea. I didn’t enjoy doing it and people didn’t enjoy eating it. As Martin and I moved in together last year and I got a little more time on my hands I decided it was time learning and now, believe it or not, I’m the one that cooks most of our food at home AND I’m enjoying it.

This weekend Martin went out with his friends and I was home alone for dinner. I love shellfish, but Martin is allergic so I took the opportunity to cook with shrimps. I made a super simple, but delicious, pasta dish and thought I’d share it with you. So, for the first time ever on this blog; a recipe! Enjoy!

Pasta with shrimps

Ingredients (What I used for one big portion):

  • About 500g shrimps with shell
  • 1 portion penne pasta
  • 2 garlic cloves
  • 6 cocktail tomatoes
  • About 45g baby spinach
  • 1/2 Avocado
  • A small piece of lemon
  • Oliv oil
  • Salt
  • Pepper
  • Basil

How to:

  • Peel the shrimps.
  • Boil the pasta. While you wait, dice the garlic and cut the tomatoes to¬†half.
  • When there’s just a few minutes¬†left on the pasta, heat some olive oil in a pan and add the garlic. Make sure to watch it so it doesn’t get burned.
  • When the garlic is getting some colour add the tomatoes and the spinach. When the spinach has reduced add the shrimps and just let them heat. Don’t let it cook for too long or the shrimps might get rubbery. Season with salt, pepper and basil to your liking.
  • Mix it all with the pasta and serve with the avocado on the side. Squeeze some lemon on top.

TADA!

Pasta with shrimps recipe

What do you think? Doesn’t it sound delicious? And simple! I’d love to read your thoughts in the comments.

 

Chicago – The Cheescake Factory

Hi there!

As both me and M are big fans of desserts and Big Bang Theory we couldn’t not go to The Cheesecake Factory, as we found out they had one in Chicago. It was the perfect thing to do before we went to pick up our things and go to the airport for our trip back home.

When we got the menu we realized we wasn’t in for an easy pick. Everything sounded so delicious. Since I’m crazy about raspberries my choice wasn’t too hard in the end, and I think M was a bit affected about my love about Dulce de leche ice cream and the fact that I told him a few times that sounded like a nice one. So Dulce de leche and Lemon Raspberry Cream was served. We decided to split them and eat half-half, just to get a real taste at both. They both tasted like a little bit of heaven, but the final winner was the lemon raspberry. Mainly because the Dulce de leche was way to heavy for us. The first two bit was amazing, but then it just got too much. Lemon Raspberry was a bit lighter and was just perfect!

The service was great! We got a table quite quickly and we didn’t have to wait long to get served. The girl taking care of us was lovely. Can’t really remember her name. Vicky, I think? The only thing that we didn’t like too much was that it was so cold in there! We weren’t really tempted to sit there, so we ate up and got out as soon as we could. A bit warmer and we could have stayed longer, enjoying or cheesecakes to the fullest. That would have been perfect!