Today I’m trying to juggle it all. And tomorrow the same. And the day after. And the day after and so on. Hobbies, work, friends, lazy time, flat, love life, skype time and other unpredictable crap or spontaneous stuff.
But instead of me revolving around everything, stressing when something goes wrong or doesn’t happen at all, I’m making everything revolve around me. Meaning that if something doesn’t get done today, it’s still a good day. It’s still enough to smile, to feel good, to deserve to be happy…
Today I was planning to be home at 18, get a good workout done, finish this post and be ready by 22 when my serial starts. As I went out of the office, ready to bike home, I met my friend in front of the building. We haven’t seen each other in about 2 weeks and we had lunch plans for the next day. Still, she suggested we go for a beer . At that split second, not sure if she could see it on my face, but I had a mental revision of my evening plans and if it’s worth changing. A few months ago I would have probably refused, cause working out my abs and gluteus maximus is more important…it’s more socially accepted, that is, and pleasing to those around to be fit . But it’s not as important or enjoyable for everyone. And I would have missed the stories of her last 2 weeks, her recent enthusiasm and excitement….plus, I got the chance to say: I told you so!
I made this buttery shrimpy pasta out of laziness, I admit it….cause I just can’t imagine 2 whole days without cooking, but I also hate doing the dishes or some days I want to cook something quick so I can focus also on other things. So the hardest thing here is to actually chop the chili pepper and the garlic. The longest thing will probably be boiling the water for the pasta.
Here’s to enjoying life….sometimes with agenda’s, sometimes without!
1/3 pack spaghetti, boiled with a bit of oil and salt
1 chili pepper
2 cloves garlic
1/2 tablespoon olive oil
50 grams butter, cut in cubes
225 grams shrimps, tails remove *
1 teaspoon dried oregano
salt, fresh pepper
50 grams parmesan
Yields 2 generous servings
- While the pasta water is boiling, finely chop the chili pepper and the garlic. Preheat a large frying pan on medium heat, add the olive oil and let it heat up for a minute. Add the chili pepper together with the garlic and cook for about 1 minute
- Add the butter. Once it melts it will start to brown and form a foam, start whisking for about 2 minutes. Be careful not to burn it. Add the shrimps, oregano, salt and pepper and cook for about 5 minutes. If it’s ready before the pasta, turn of the heat
- Meanwhile check if the pasta is ready. I make it al dente, so not too soft. Drain the past and add it in the frying pan, over the cooked shrimps
- Mix everything well then divide it between 2 plates and top generously with shredded parmesan and more pepper
*I bought frozen shrimps, which have vines removed and are pre-cooked (that’s why they’re pinkish)
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