Capellini with Shiitake Mushrooms, Baby Zucchini & Shrimp

Around 4pm today I had to take a moment to stop and seriously think about what I was going to make for dinner. I never really run out of meal ideas (the beauty of being a foodie–you can never get bored!), however; sometimes I have TOO many ideas and then I don’t know where to start, leaving me at a standstill for dinner. When I don’t have a particular meal in mind, it is always hard for me to make a decision around this time because: 1) I just had a snack, so I’m not particularly hungry and 2) By the time I start getting hungry and figure out what I want to make, I don’t have time to prepare my meal and eat by a reasonable hour.  Luckily I eventually decided that I was craving capellini and butter. (It happens, you know?) One thing lead to another and all of a sudden things started getting sassy in my kitchen.

Capellini in a Parmesan Butter Sauce with Shiitake Mushrooms and Baby Zucchini and topped with Pan-Seared Jumbo Shrimp

A little extra shaved Parmesan and a drizzle of truffle oil on my finished plate made my soul smile.

Yes. The pasta was silky, cheesy, creamy and oh so delicious.

I wanted to dive in and stay a while…just kidding…maybe.

This meal was filling, delicious and went above and beyond to satisfy my cravings. The sassiness continued with dessert. It was raining and I wanted something sweet. I was also pretty full, so I allowed it to chill while I cleaned my kitchen….

Hazelnut Affogato with Lindt Dark Chocolate Sea Salt Shavings

I’m still working on cleaning out my freezer before moving in a few weeks! I took a big scoop of best-quality vanilla ice cream, placed it in a 2-cup bowl, and put it in the freezer for about 20 minutes. Topped with 1-oz or so of frangelico and espresso (TIP: I used instant espresso. All you have to do is add a teaspoon to hot water. I think it has a great acidity to it.). And garnished with Lindt Dark Chocolate Hint of Sea Salt. (TIP: After I shaved the pieces of chocolate off of my bar, I froze them for just a few minutes.)

Capellini with Shittake Mushrooms, Baby Zucchini & Shrimp

(Serves 1)

• 2 oz Capellini (or Spaghetti), made according to directions with pasta water reserved!
• 1/4 pound jumbo shrimp, peeled and deveined
• 1/2 small shallot, fine diced
• 4-5 baby zucchini cut into thin slices
• ~4-6 oz shiitake mushroom caps, sliced
• pinch red pepper flakes
• salt and pepper
• 1/4 cup dry white wine
• 1 TBS unsalted butter
• 2 TBS freshly grated Parmesan cheese (plus more for serving)
• ~2 TBS fresh chopped parsley (reserve some for garnish)
• 1-2 tsp finely grated lemon zest
• Truffle Oil (optional but so good!)

1. Add olive oil to a skillet over a medium heat. Add shrimp to sear both sides.
2. Remove shrimp from skillet to a separate plate and reduce the temperature of the pan to low. Add 1/2 TBS butter and scrape up any brown bits.
3. Add shallot and saute in butter until tender.
4. Add mushrooms, zucchini, salt, pepper and red pepper flakes until tender.
5. Add white wine, deglaze and increase the heat to reduce.
6. When the liquid has reduced by 1/2, add remaining 1/2 TBS butter to the pan and remove from heat.
7. In a large bowl, combine pasta, vegetables, cheese, parsley and lemon zest. If the mixture is dry looking add pasta water. (I think I added about 1/4 cup…just add a little bit at a time so you don’t over do it.)
8. Top pasta with shrimp, more parsley and cheese and a little drizzle of truffle oil.
9. YUM.

Stuffed,
Nora