Love is when you tell the husband the night before, “Don’t forget the leftovers in the fridge for your dinner at the hospital tomorrow night.”
Evil is when you look in the fridge the next morning, hoping he’s forgotten it so you can have it for lunch, and whisper to no one, “Yesssss.”
I fully realize that dinner needs to made and eaten all within an hour, especially on a weeknight, because there are gross glue-laden kids to bathe, brush, read to and tuck in, and really good television to watch. Read: Suburgatory! Suburgatory! I still love Elton (aka Jeremy Sisto) so hard after all these years.
I’m not saying I got all of this done within one hour. But I definitely had dinner on the table and eaten within 45 minutes.
I started making dinner at 6:15pm. I forgot to buy sparkling white wine. Fortunately the dad was on his way home, so he got a text to get wine from the super cute guy at the liquor store down the street. Right after that text went out, I saw a calendar reminder on my phone. Whhhuuuut?
Balls. Balls! Balls! The kids’ pediatrician was holding a walk-in flu shot clinic from 6 to 7:30. I had forgotten.
By 6:35, seated at our candlelit table, everyone was almost done with dinner as the girls were shoveling, and I mean shoveling, shrimp in their mouths. Not because they were in a hurry. They had no idea what eminent doom was heading their way. These chicks love shrimp!
By 6:45 dad was out the door with the kids thinking they were going to just bop in a say “hi” to the doctor. Oh kids- so naive. By 7:15, dad was back on the doorstep holding one very pissed off, inconsolable, 4-year-old. The other, with tears in her eyes, showed me her boo-boo, very proud, yet kind of pissed dad bamboozled her. I win again! (I may have also been drinking the last of the champagne while they were out, getting armed.)
fettuccine with creamy champagne shrimp sauce (page 104, Savor the Memories)
1 pound imported fettuccine pasta, cooked al dente, drained (I used Paccheri Rigati from Wegmans because it looked intriguing and fun for the
2 tablespoons butter
2 shallots, peeled and chopped
1/4 teaspoon red pepper flakes
1 tablespoon minced garlic
4 large Roma tomatoes, chopped
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 cup heavy cream
1 cup sparkling white wine or champagne
1 pound large (21 to 25 per pound) raw shrimp, peeled and deveined
1/4 cup chopped fresh parsley
While pasta is cooking, make the sauce.
In a large skillet, heat butter and saute the shallots until soft, about 2 minutes over medium heat. Add the red pepper flakes and garlic. Saute another minute. Add the Roma tomatoes, basil, salt, cream and wine. Simmer for 2 minutes. Add shrimp, cook for another 3 to 4 minutes or until shrimp turn pink. Stir in the parsley. Pour the sauce over cooked pasta and serve at once. Serves 4.