Every since I was a young teenager, I struggled with dinner. I’ve hated it. Hated cooking it. I even hated eating dinner as a kid, which I’m also seeing from my daughter. I wonder what this is. Is dinner bad for me? Should I have a very different eating schedule than the average American? Well, since there’s really no time to worry about it, and also since the boys in our family NEED dinner on a deep, primal level, it’s very clear that my daughter and I need to get over it.
Over the years I’ve come up with a few easy dinner recipes that always win, no matter what. I even like them. My daughter even likes them! Here’s one of them:
Mere’s Shrimp and Pasta with Lemon Aglio Olio
1 box pasta of your choice
1 bag of frozen, cooked shrimp
1 cup of extra virgin olive oil
6 cloves of garlic, minced
1 tbsp. butter
3-4 generous pinches of salt
juice from 2 lemons
dried oregano to taste
dried parsley to taste
a little fresh parmesan
(you can of course use all fresh ingredients if you’d rather)
Put your frozen shrimp in a bowl of water to defrost. Change out the water a few times as you’re cooking the other parts, this will speed it up.
Boil a big pot of salted water and throw in your pasta.
In a small pot, add 1 cup extra virgin olive oil and 6 cloves of minced garlic. Cook this on medium heat until the garlic begins to turn slightly brown. It should look like this:
In the last 5 or so minutes of cooking the pasta, throw the shrimp in that water so it heats up (if it’s pre-cooked, otherwise you’ll want to cook it longer until it’s pink). Throw a tablespoon of butter in the mix.
Once all the pasta is cooked, drain it, but leave a few tablespoons of water in it. Pour it all into a big bowl. Pour the olive oil and garlic over it. Add 3-4 generous pinches of kosher salt, a little oregano, lots of lemon juice and a little more parsley. Toss it all up until everything looks shiny and delicious. Grate some fresh Parmesan over it.