I have a habit – I freely admit I get this from my grandmother – of collecting recipes. Not just online (thank you, Allrecipes.com, for making my recipe file feel lighter when, in fact, it’s just getting worse) but in real life, where my once-slim and once-tidy bright pink binder… well, it kind of exploded.
Once we finished the kitchen remodel, I moved my recipe books into my new pantry (Why would two adults need a third bath when what really matters is having a way to store baking goods, that’s what I always say. Well, not always, but this time.) One small problem… the binder wouldn’t hold all the recipes anymore. It was the metaphorical blister on the glossy new lips of my new kitchen.
And so I weeded. I tossed recipes I tried and hated, purged ones that no longer held any appeal, and filed the remainder in sleek file folders.
One folder, the “TRY” folder, taunts me. This month I vow to try each recipe and file or pitch it. If it’s worthy, I will post the results here.
Last night I made this, though, with rave review from El Cap, a/k/a The World’s Pickiest Eater.
Feta Shrimp Fusilli
- 2 cups fusilli
- 1 cup feta, crumbled
- 1 pound Key West shrimp
- Olive oil
- 1 cup diced cherry tomatoes
- Set water to boil for pasta and shrimp (two pots, people, this isn’t one of those Pinterest one-pot meals) and add a dollop of olive oil to the pasta water to keep it from boiling over the lip.
- Peel and vein shrimp (or have El Cap do it, as is my preference)
- Boil pasta to desired tenderness.
- Boil shrimp for three minutes.
- Drain pasta and return to bowl with one tablespoon olive oil.
- Crumble feta over pasta; mix.
- Add shrimp and tomatoes.