Day 26-28

The beginning of January was going so well.  Then life started happening again!  Still...  I'm making some big improvements.

On Wednesday (the 26th), though, I wasn't feeling well.  When I got home all I could stomach was soup.  So I made possibly the worst kind but it's so good when you're sick - Lipton's chicken noodle soup from the packet.

Thursday was a complete right off during the day.  I think I only had a banana and oatmeal.  At night I got a bit of my energy and appetite back so I whipped up some chicken but it wasn't very elaborate.  I basically spread some olive oil and Epicure's Garam Masala spice on chicken breasts that had the skin on and baked them for 45 minutes at 350 degrees.  I paired the chicken with the salad from Tuesday night and dinner was done.

Friday is a day I'm somewhat proud of.  After work I drove up to see R.  I didn't get there until 8 and I still wasn't feeling all that well.  When I arrived we couldn't decide what to eat.  R suggested Subway.  I said pizza so we didn't have to go out.  After resting a bit I decided I felt good enough to cook and scoured the cupboards to see what I could come up with.

We had shrimp... pasta... and garlic so Garlic Shrimp Pasta was an obvious choice. We did not have spaghetti, though, so we had to use macaroni.

The recipe is below.  It was quite tasty.  I thought it was going to be too runny but we added a pile of shredded parmesan in the pot and everything thickened up to coat the pasta.

I will add photos as soon as I find the cable for R's camera.

Enjoy!

Garlic Shrimp Pasta 

• Time 10 minutes
• Serves 4

Ingredients

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• 1 Pound Spaghetti (or Linguine)
• 1 Pound Medium Shrimp, Cleaned And Deveined, And Coarsely Chopped
• 1/4 Cup Olive Oil
• 1/2 Cup Butter
• 1 Cup White Wine
• 3 Cloves Garlic, Finely Chopped
• 1/4 Cup Parsley
• Salt & Pepper
• Red Pepper Flakes

• How to make it

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  • Put the pasta on to cook.
  • While the pasta is cooking, heat the oil in a large skillet.
  • Add the shrimp, garlic, salt and pepper and red pepper flakes to taste.
  • After a minute or two, as soon as the shrimp are pink and opaque, remove them from the pan.
  • Add butter and wine in the skillet and turn the heat up to medium high.
  • Cook until it has reduced by half.
  • Drain the pasta, reserving a small cup of pasta water.
  • Return the shrimp to the skillet and cook until heated through.
  • Add the parsley and mix.
  • Add the pasta, and cook another minute or two over high heat.
  • If it seems dry, add a little of the reserved pasta water.
  • Serve piping hot, garnishing with additional fresh parsley if desired.
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