Or I assumed that’s how easy married life would be! How hard could it be to juggle 2 jobs, church callings, cooking, cleaning, continue to be the social butterfly that I was, and enjoy newlywed life?!
Take the following picture for example: Ok, so cute idea…little I {heart} U PB&J for Mr. J, but did I really think that would fill him up with a few chips on the side?! Plus, after cutting it, he probably only ate 1 full sandwich or less. Remember in our “about us,” I mentioned being clueless! He’s such a good sport!
I was saved one day by an email from Epicurious showcasing a yummy recipe for shrimp scampi. I love shrimp and I love pasta and decided to tackle this cooking thing. I will mention that my mom helped me {over the phone} through every aisle of the grocery store and told me where every ingredient would be. Sadly, she’s done this numerous times since. The recipe calls for white cooking wine and I had a mini panic attack wondering if I’d get carded-since I was a newlywed at 20-and crossed my fingers that my husband wouldn’t have to purchase it. This recipe is pretty easy and so yummy. If you like shrimp definitely try it!
- 1/4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3/4 lb capellini (angel-hair pasta)
- 1/2 cup chopped fresh flat-leaf parsley
