Be Mine… Wine

Yesterday, Dan and I both took the day off of work to finish up the closing process on our farm loan. It was a day of “to-do’s”… check, check, check … and check! It felt so good to cross some things off the ever-growing list!

We also found some time to unwind and were able to spend most of the day together. It was a nice precursor to Valentine’s Day. We checked on some calving heifers mid-morning and some very adorable new, baby calves. The winter air was cool and crisp but the sun was out and shining bright – a very beautiful day to be out and about on the farm!

After many projects throughout the day we finished up the evening in front of the fireplace with a glass of wine and some pasta for our (premature) Valentine’s Day supper. Sounds like a scene in a romantic movie… but in reality Dan was in his easy chair, I was curled up on the couch and we were watching Silverado for the umpteenth time. Wouldn’t have it any other way! We knew Thursday would be hectic so we thought we would celebrate a little early while we had some extra time to relax. It was a great day!

Lemon Shrimp and Pepper Pasta

Ingredients:

• Spaghetti noodles (I made four servings)
• 6 cloves garlic
• ¼ c. butter (half a stick)
• ½ c. starchy cooking water
• ¼ c. white wine
• 1 lemon
• ½ tsp. lemon zest
• Cracked black pepper
• Salt to taste
• Shrimp (raw, shelled and deveined – four servings)

Directions:

1)      Boil the pasta until al dente. Reserve ½ c. water from the pot. Drain and set pasta aside in a serving bowl with half of the butter (2 tbsp.)

2)      Add the remaining 2 tbsp. of butter to the bottom of the same pot. (I’m all for eliminating extra dirty dishes!) TIP: Allow the pot to cool slightly – reducing heat to med/low.

3)      Add garlic to the butter and sauté for about a minute

4)      Add the starchy cooking water and white wine and simmer until liquids reduce slightly – about 2 minutes

5)      Add lemon juice, lemon zest, black pepper and salt and cook for another minute or so.

6)      Toss in the shrimp and cook until opaque – about 3 minutes.

7)      Add the pasta back into the pan and toss to coat. Return all to the serving bowl and garnish with fresh parsley, basil, parmesan and extra cracked black pepper. (as you can see I did not have basil or parsley on hand but it was still very delicious) NOTE: Sauce will be slightly thin at first but will thicken once the pasta is added and it has time to set up. This dish is even better as leftovers because the garlic and butter infuse the shrimp and noodles – mouthwatering!

Makes 4 servings

Whether you are cooking for one, two, or ten this Valentine’s Day, I hope you find happiness and bliss in the celebration! …and maybe a glass or two of wine…

-Rustic Honey