Once, I made brownies without eggs. I've burnt numerous things and knew the day would come when this project would become inedible.
I made pasta. PASTA! Should be easy, right?
Well, I made a Shrimp Lemon Pasta. And the shrimp was lovingly peeled and deveined by sous chef Fritz. And then it was tossed with Extra Virgin Olive Oil and salt and pepper. Put that in the oven for about 8 minutes until thoroughly pink.
Boil your pasta (we used orchiette) salted and EVOO added. Zest your limon (I also added a little orange) and some thyme, then toss the pasta with the zest and add lemon juice. Here's where it went wrong. I was a little heavy handed with my lemon juice. Le sigh.
Alas, the pasta was not quite salvageable. But the shrimp was delicious!!!
And the tomato. Very good. So, moral of the story is to taste along the way.
Yum.
Where I went wrong.... oops.
Back up plan! Bread, extra shrimp and cheese and crackers.
Learn from my mistakes, ya'll. And Enjoy!
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