Small Bites … More Adventures in Downsizing
Jan Kinzel
Serendipity along the downsizing trail is just one of those unexpected happy surprises. We live in a corner unit with plenty of windows. Most of our windows face due west showing off to us the most spectacular sunsets as the sun drops behind the jagged hills that ring our valley and silhouettes them against the backdrop of a sky full of brilliant oranges and reds. It happens almost every evening!
Just before dusk is a very inviting time to relax on the patio and enjoy a beverage of some sort and a light bowl of pasta.
As my husband and I forge this new chapter in our fifty year marriage, it’s nice to have some time on our new patio with just the two of us.
Linguine with Shrimp for Two
1 lb. raw shrimp, deveined, shelled and tails on (fresh or frozen)
1 lb. whole grain pasta, linguine style
Garlic flavored extra virgin olive oil
1 shallot, diced
3‐5 cloves of garlic, minced
1 Tbsp. Lemon zest
Salt & Pepper to taste
1 small lemon, cut into circles
3 or 4 branches of parsley, chopped medium
Rinse shrimp and pat dry. Place on a baking sheet lined with foil. Drizzle with garlic flavored olive oil, sprinkle with salt and pepper and toss to coat the shrimp. Arrange them in a single layer on the sheet. Bake at 400 degrees until they begin to turn pink. Turn them over and roast until the second side is pink – about 10 minutes total. Be careful not to overcook. When done, remove from oven and set aside.
In a large pot with 5 quarts of water, add ¼ cup of the olive oil and 1 tblsp. of salt. Bring to full boil and add pasta. Cook until just tender, about 7‐8 minutes. Reserve 1 cup of pasta water and drain the rest. Remove the pasta to a serving bowl.
In the pot you cooked the pasta, add the diced shallot to a tablespoon of olive oil and saute until tender. Return the pasta to the cooked onions and add the garlic, lemon zest, salt and pepper. Toss gently to mix the flavors. Carefully mix in the shrimp. Drizzle a tablespoon or so of olive oil over the mixture. If more liquid is needed, use a bit of the reserved pasta water. Place in a large serving dish or in individual pasta bowls. For a more colorful presentation, be sure to turn the shrimp with tails up. Sprinkle parsley over top and garnish with lemon circles.
Serve on your patio with a crisp iced green tea or your favorite glass of chilled, white, adult beverage. Roasted al dente chilled asparagus makes a lovely accompaniment.
Tip: Be open to new adventures and experiences as, by necessity, some of the old ways morph.
Behold, I make all things new……Revelations 21:5
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