Tonight’s dinner was a reward dinner for my mom. She’s been going through a lot recently, diagnosed with breast cancer and last Tuesday had a “simple” mastectomy. I flew to NJ to take care of her, and we weren’t sure how well it would go. She was diagnosed early and I think that was the key along with her always upbeat attitude. The celebration is because her recovery is going so well and the doctor is very happy with her progress. She deserves it don’t you think.
I made a tasty quick dish, with some of her favorite foods. Shrimp, garlic and asparagus are on that list as well as seeds and nuts. My ingredients were limited. I did stop at Whole Foods, but I didn’t want to load up her fridge with fruit and vegetables that would go bad after I left for home. I also wanted leftovers. I froze a couple of individual meals for my mom to reheat for dinner once I’m back in Ohio. I think if you reheat with a little chicken broth it will be very tasty. This meal was made in 30 minutes or less, with very little mess, and I reused the saute pan over for the ingredients so as to cut down on the cleaning.
- Olive Oil
- 1 lb Fettuccine
- 1 lb peeled and deveined raw shrimp
- 1 lb asparagus
- 2 tbs sunflower seeds
- handful fresh parsley
Cook up Fettuccine in water according to directions, drain and set aside.
In a saute pan. dry toast the sunflower seeds, then set aside on a plate or bowl.
Add one or two tablespoons of olive oil to the pan heat and then throw in half the minced garlic and the shrimp, and saute the shrimp until pink and firm.Set aside with the sunflower seeds.
Add another tablespoon of oil, the other half of the minced garlic, heat, throw in the asparagus and cook until it’s al dente.
Chop Parsley and toss all of the ingredients together with some salt and pepper.
Serve with grated percorino romano cheese over top.
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