You know what? I became six years old today. I skipped down the road with my six-year-old little sister. It was a sight. I’m not sure if I still skip as gracefully as I did back then, but I do know that I have to skip slower for Carolyn to keep up.
I did feel younger momentarily. You should try it one day. Just do something completely childish, like skipping down the road, yell “EWW!! COOTIES!!!”, or something.
Then I played frisbee with the kids, and Carolyn, as bad luck would have it, got hit in the nose with the disk. So the poor dear got a nosebleed and I helped her to calm down and clean up. Then she said later that I looked like a mom.
I felt older momentarily. Much older than I should feel. But Carolyn is okay, and after she ate a fudgsicle, she was better than okay.
Then we had lunch, which was pasta. Pasta with shrimp and broccoli, and a sauce with onions, garlic, and lime. I used whole wheat penne. Hey, gotta get your fibre right? And I added some cooked mussels, out of their shell, just because we happened to have it.
Shrimp Pasta with Lime
serves 4, for lunch
1/2 medium onion, finely chopped
3 cloves garlic, thinly sliced
4 tsp. olive oil
1 Tbsp. butter
3 Tbsp. whole milk or cream
salt and pepper
1 small crown broccoli, broken into florets
1/2 lb. large shrimp, peeled, and the shell reserved
8 oz. penne pasta
- Bring a large pot of water to a boil, add the shrimp shells. Boil for a couple minutes, then use a slotted spoon to remove the shells and discard. Add the pasta.
- Heat a large sauce on medium high, add the olive oil. When oil is hot, add the onion and garlic. Stir and let cook for 2-3 minutes, until starting to become soft. Sprinkle in some salt and pepper.
- Ladle in about 1/2 cupful of pasta water and reduce slightly on medium heat.
- Add the milk, then squeeze in the lime juice.
- Slide the butter into the sauce and stir in the shrimp. Simmer for 2-3 minutes.
- Meanwhile, add the broccoli to the pasta pot with the pasta still in it. If you test a piece of pasta, it should still be hard in the middle. Boil all together for another 2-3 minutes or until broccoli is crisp tender.
- Drain the pasta and broccoli and add to the saucepan. Toss well to coat. Season again.
- Turn off the heat but keep tossing until the sauce is mostly absorbed. Serve.