Weekend Update

Nothing very exciting happened this weekend. Friday night we had Rock Group. I love it when they come over. We had a very good lesson by David and ate some wonderful soups!

Saturday we went to visit Sonya and Amos, my parents and Nana. It was a good trip. All the adults in Momma and Daddy's house took a nap while the kids played. I don't know how that happened, but it was nice. I still can't believe the kids played so quiet. Momma and Daddy got the kids WebKinz for Valentine's Day. Brianna named her pig Wilber and Alex named his horse Grady. I don't know what it is about that kid and the name Grady, but we have an elephant and now a horse with the same name.

Sunday was church and then we relaxed. I made a new recipe and will post at the bottom. I looked through a magazine Nana gave me and will post some thoughts on the articles later today.

Headed to Zumba tonight. Can't wait!

Spicy Shrimp Pasta

8 oz angel hair pasta
3 cups fresh broccoli florets
1 6.5 oz jar sun-dried tomatoes with Italian herb packed in oil
2 shallots, finely chopped
1 lb frozen, peeled and deveined shrip with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 cup fresh basil

In a 4 quart Dutch oven, cook pasta with broccoli according to pasta package directions. Drain and return to Dutch oven. Cover to keep warm.

Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra large skillet heat oil over medium-high heat. Add shallots, cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes, cook and stir 1 minute or until shrimp are opaque.

Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle with additional olive oil. Sprinkle with chopped fresh basil.

Okay, here's what I did. I used whole wheat pasta. I did not use the tomatoes, I couldn't find them and didn't feel like searching all over! I didn't use shallots, I had onions and they are in the same family. I also didn't use that much oil, it seemed like a lot nor did I use the basil. The shrimp I bought was peeled, deveined, with no tails. I was afraid that would freak the kids out and that Brian wouldn't eat it either. The kids and I thought this was good. Brian is not a big fish eater, but ate this and said he liked it pretty well. I love shrimp, so this may be one of those things I make every now and again, when shrimp are on sale! I didn't use a lot of the crushed red pepper, I didn't want to make it too spicy for the kids.