Many of you know that I usually spend Fridays with one of my grandsons and then head over to his parents' place for dinner. This past Friday, my daughter was feeling stressed...hey...life definitely has a way of overwhelming even the hardiest of us. So I offered to have them all come here for dinner instead.
What would I serve though, since I hadn't gone grocery shopping, didn't expect to serve dinner for six and had a very busy day exploring Boaz' world? No problem, there's always pasta in the pantry, chorizo in the fridge and shrimp in the freezer and plenty of mixed greens for a salad.
In fact, my daughter was not surprised and commented on arrival that she figured we'd be having some combination of shrimp, chorizo & pasta. What shocked me as I went to write this up and figured that I'd just link to any one of my concoctions, was that I had never written one down!
So...here's the version I made last week - Rotini with Shrimp, Chorizo & Surprises... because there's always some surprise ingredient. This time it was the shelled Iberian Mussels and the Spicy Broccoli Rabe, both left over from earlier in the week. But every time I make it, the only two things that are the same are the shrimp & chorizo. The pasta is always short, but just depends on what's on hand. As for the rest...what ever appeals to me when I open the fridge.
I did serve it with the last of the mixed greens from last week's trip to the farmers' market. It's amazing how fresh they stay. You definitely wouldn't expect greens from the regular grocery stores to last half that long or taste that wonderful. This time around I made the salad with Honey Caper Dressing that worked perfectly with the pasta. Naturally, I forgot to take a photo.
Don't forget that this week's Presto Pasta Night is being hosted by the wonderful Cynthia, The Kitchen Slave, extraordinaire. Send your entries to cynthia_huang86 (at) yahoo (dot) com and cc me ruth (at) 4everykitchen (dot) com. I'll be looking for you at the roundup.