By this time, you probably know that in our small family we’ve got a special love for pasta.
What are you saying? Oh, you don’t?
Thus, you should read this post – there’s another part of my revelations. About pasta.
Indeed, compromise and adaptability are essential parts of any family, aren’t they? It could work in many life’s aspects including the kitchen. I believe any home cook or food blogger at least once in their life has faced such an issue.
Let’s imagine a family of 3 or 4 members plus some pets wich should be counted as the members as well. What’s a chance that everyone has the same palate, food habits, and quirks? Besides, there are a lot of limitations or preferences due to medical conditions or a diet. One loves spinach while other abhor it. One is vegetarian while other can’t live without a stake. For someone, a plate of a salad is the main course while for another it’s just an appetizer!
That could be complicated, eh?
Of course, I do compromise. My philosophy is – my cooking, my rules, no compromise! Haha, just kidding.
Actually, I used to act like that just a couple years back. But that wasn’t because of me being selfish but because I always wanted to surprise people with a meal. Since that time my attitude has changed. Nope, I am still could say “Don’t go to the kitchen” if I’m preparing a romantic dinner, but I’m quite open-minded now. If I used to create the menu 95% by myself, now I regularly consult with Andrey. I have even implemented some of his suggestions about combining the flavors.
So I’m more flexible now. Besides, I can always listen to his suggestions but not follow them. Ultimately, I’m a food blogger, and I lobby my food interests:)
As a matter of fact, Andrew is not too capricious at all. That would be safe to say we’ve got just a very things we love differently.
Blue cheese is among these things. However, I’ve been able to egg him on to try some blue cheese recipes recently. For instance, this Chicken, Mushrooms and Blue Cheese Pizza.
Or let’s say pasta. We love it so much that we would eat almost any kind (except overcooked or overloaded with ingredients). But while I don’t love using only a few recipes over and over, Andrey is fine eating just two or three kinds of pasta all year round.
While I love experimenting with textures and methods of cooking, Andrew will always prefer a simple dish. Sure, I can make a baked pasta once in a while, but if I make it twice in a row, he would be slightly nervous about that.
Finally, while I’m okay using different ingredients and sometimes sophisticated flavors, he loves a simple dish. Basically, some sauteed garlic, herbs, salt, and pepper is the perfect combo for him.
There’s one specific example, folks. We both love shrimp pasta, and could easily have it every other week. For Andrey, the best shrimp pasta means shrimp, garlic, herbs (thyme, basil, parsley, or rosemary), olive oil, salt, and pepper (I usually use pink and green peppercorns). Lemon is acceptable too. Once in a while some tomatoes have a green light too.
Definitely, the perfect combo for me too. But needless to say, being a food blogger, that would be boring to make this over and over. That’s why I have to be creative. And maybe a bit canny:)
That time I substituted the regular pasta for spinach one. That’s okay and totally appropriate.
Plus, I took some risk by adding the zucchini. And some fresh baby spinach. As a result, I got this delicious Shrimp Zucchini Spinach Pasta.
All right. I was lying to you. No risk at all. Basically, it was a simple shrimp pasta. I cooked separately some zucchini, for my plate. While photographing, I topped the pasta with the zucchini and spinach which were removed once the work was done.
But I call this a compromise!
And what about you, folks? Do you have any similar food issues in you families? Have you ever removed zucchini from your pasta?:)
Shrimp Zucchini Spinach Pasta with garlic, thyme, oregano, chili, and lemon zest - it's a delicious way to eat some shrimp pasta!
- 200-225 gr spinach fettucini
- 1 pound shrimp, cooked, thawed and peeled
- 1/2 tablespoon olive oil
- 1 tablespoon salted butter
- 1-2 garlic cloves, minced
- 1 tablespoon fresh lemon thyme
- 1 teaspoon fresh oregano
- 1-2 teaspoons lemon zest
- chili flakes, to taste
- pink salt, to taste
- 1 small zucchini, thinly sliced (optional)
- baby spinach, to garnish (optional)
- Throw the zucchini on a dry skillet (with no oil) and cook over medium heat, flipping over, for about 4-6 minutes. Slightly season with black pepper and salt. Off heat. Set aside.
- In a large pot of salted boiling water cook the pasta as recommended on the package.Reserve some water and drain.
- In a meanwhile, add the olive oil and butter to a pan. Add the garlic and dry chili and saute for a few minutes until the garlic is soft and translucent.
- Add the shrimp, thyme, oregano, lemon zest, salt, and pepper. Cook for just 2-3 minutes.
- Combined the shrimp with the drained pasta and toss to combine. Add some reserved water if the pasta is too thick.
- Mix with the zucchini and spinach (or just top with them).
- Serve at once, sprinkled with more fresh herbs.