We did it!!
We moved our offices on Thursday. Two trucks and 400 boxes later, we are in our new space in TriBeCa. We finished at 2:30 am on Friday morning. It’s going to be great but right now, my hands hurt so much I’ve been coating them with hand cream followed by a thick coating of Vaseline, and wearing an old pair of my Aunt Lu’s white gloves from the 50’s to sleep in. (Not exactly sexy since I also like to wear a pair of white socks because my feet get so cold – oh well!) My Mom always said that this was the best bet to treat badly damaged hands AND keep your sheets clean. Only now I think I’m going to have to start with some Neosporin on the cuticles first, then the rest of the program.
It is truly amazing how much stuff you can amass in 10 years, particularly in my business with all the printed samples we must have on hand to show to new prospective clients. And I did a lot of editing and throwing away before the movers came and we still have so much stuff.
So we were back in the office again today, working on the unpacking and arrived home at 6:30, starving, as we had no lunch. As I mentioned before, my husband has to be on this crazy diet of no garlic, onions, tomatoes, spicy things, or lemons.
So I wanted to make a shrimp and pasta dish and I’m thinking, what can I do here? It’s easy to make a shrimp and pasta dish with garlic and tomatoes. A little shallot wouldn’t hurt either, or lemon and garlic with white wine, but this! He can have ginger, so I’m considering it but then it’s just not sounding good to me.
So I sent him out to get some parsley (we fortunately have a grocery store right downstairs in our building) and this is what I came up with – and it was crazy delicious!! Simple, quick, clean tasting and it seemed to have a creamy lemony taste, which I’m not sure where that came from – maybe a residual taste from the Sauvignon? Try this and tell me what you think.
QUICK, EASY PASTA WITH SHRIMP – AND NO GARLIC
– serves 4
1.5 lbs. large shrimp, shelled and deveined
1 lb. spaghetti #3
1/3 cup olive oil plus more for finishing
1 cup chopped fresh parsley, washed and air dried before chopping
1/2 cup dry white wine
3 – 4 tbs pasta water
Put a large pot of salted water on to boil for the pasta. Thoroughly wash and pat dry the shrimp. Salt and pepper one side.
Heat the olive oil until very hot. Add the parsley carefully – it will pop and really sizzle because of the water in it hitting the oil. Stir and let it sizzle for 30 seconds to a minute and then add the shrimp and turn heat down slightly. Cook shrimp 1-2 minutes, add the wine and make sure it is bubbling. Turn the shrimp and cook another 1–2 minutes. When shrimp are pink on both sides, turn off heat but leave in pan.
Meanwhile, you should be cooking your pasta till al dente. Save some pasta water and drain.
In a large bowl layer in half of the pasta and half of the shrimp mixture. Repeat the layers. Drizzle on some additional oil and the pasta water. Toss and combine well. Serve and enjoy!
Remember, it’s always about the quality of ingredients you use. Find the freshest shrimp, the best olive oil, use French grey salt and Tellicherry fresh ground pepper for best results.
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