Right well it has been a while since I posted anything. I must say I think I wore myself out with the constant deluge of cooking posting and all of the other stuff that filled my days. So I think we will try this again at a more leisurely pace, maybe a couple times a week. Something to just keep the juices flowing, but gives the resivoirs time to refill.
Todays lunch was spur of the moment, and decided on the theme based on what I had in my fridge which is actually very little thanks to a long run of ordering out, mainly pizza! So it was what is left in the fridge/freezer that is still good, so I pulled things out as I went through cleaning out all of the stuff that was close or past its use by date.
It turned out quite good actually, a little sweet perhaps but that was due to a forgetful moment on my part that the almond milk I have is vanilla flavored, and not the plain, though still unsweetened naturally. I had some shrimp in the freezer along with the spianch, and the wine was in the fridge from when I did the cordon bleu a while back. So here is the end result.
Shrimp Blanc Pasta
1 package shiritaki spaghetti noodles
15 shrimp medium
1/4 cup spinach
1/4 cup saviougn blanc
1/2 cup almond milk (vanilla flavor)
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
1 red onion (medium size)
1 tbsp olive oil
2 tblsp minced garlic
Over medium high heat add butter, onion and garlic, saute until tender. Add wine, shrimp and reduce almost completely. Add spinach, salt, pepper and almond milk and reduce again. Transfer to bowl or use another pan to cook the noodles, olive oil in the pan, and cook out the excess moisture from the noodles. Plate and layer over the mixture from the bowl and done!
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