I’m taking it down a notch today.
After all, we needed to eat something other than bacon and cupcakes, though I happily consider both acceptable complete meals.
Some of you may remember that this time last year Mr. How Sweet decided it would be funny to grow a mustache.
To be kind, he looked a little creepy.
I joked about calling Chris Hanson.
In retaliation, I refused to make him dinner and subsisted on guacamole, hummus, eggs, cheese, bacon, toast and soup. It was fabulous for me, but for Mr. How Sweet, no meat did not a dinner make.
I would stretch out on the couch and watch trashy TV while he came home from work to find an empty kitchen.
I even made things I knew he dislikes, like pancakes with coconut and homemade peppermint patties. I still giggle thinking about it.
This past weekend I almost stepped back in time. On our way to a party he came down the stairs with a shaved neck but left his face fuzzy.
My eyes nearly popped at the sight of the emerging crustache. I teased him for the next 45 minutes, reminding him what it was like to go without a home-cooked meal that didn’t involve ground turkey or frozen burgers.
The next morning the fuzz was gone. Progress. Or perhaps he simply didn’t want to starve.
Luckily, he didn’t have to go hungry. I made a double batch of this shrimp and noodles on Sunday for lunches, late dinners and snacks that are more satisfying than an apple. It’s bright, fresh and flavorful. I added crushed peanuts because the flavors reminded me a bit of pad thai, one of my favorites, though this dish is its own thing.
It’s simple — marinate the shrimp, cook the pasta, then toss everything together in one skillet.
Ginger Lime Shrimp and Noodles
Serves 2–3
1 pound raw or cooked shrimp, peeled and deveined
Marinade:
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon freshly grated ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce
1 tablespoon olive oil (for cooking)
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic, minced
1 cup sugar snap peas
1 tablespoon soy sauce
2 tablespoons crushed peanuts
1/2 pound whole wheat pasta (I used capellini)
Salt and pepper to taste
Combine the marinade ingredients in a bowl and whisk together. Place the shrimp in a zip-top bag, pour in the marinade and refrigerate for 2–24 hours.
When ready to cook, heat a skillet over medium and add the olive oil. Sauté the red pepper and mushrooms until soft, about 6–8 minutes. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package directions; drain and set aside.
Add the garlic to the peppers and mushrooms and cook 30 seconds. Add the shrimp and cook about 2–3 minutes per side, until opaque and cooked through. Stir in the sugar snap peas and cooked pasta, tossing everything together until well combined. Add the soy sauce and crushed peanuts, and season with salt and pepper if desired. Serve warm.
We clearly shouldn’t be trusted for marriage counseling, but if you’re curious about our conflict-resolution strategy: I solve most problems with food.