Sunday, February 1, 2009
Would Have Been Better With Shrimp
I suppose it makes sense that when you are uninspired, everything you make is also uninspired. I made an attempt to rally myself last Tuesday. I feigned excitement when I saw a photo of a delicious pasta dish. It could have been so good. I'll blame the health food market I stopped by on my way home that doesn't stock shrimp. So what we're in landlocked Nebraska? This is America, and I want my semi-exotic seafood priced at $5 a pound. I'm being sarcastic. But this dish would have been a lot better with shrimp (versus tofu). Vegetarian Pasta: handful spaghetti 2 tablespoons butter 1/2 cup onion, chopped 1 garlic clove, chopped 1/2 butternut squash, diced 1/3 cup cremini mushrooms, chopped (because mushrooms go in everything) 1 cup chicken/vegetable stock 1 cup dry white wine or marsala 1 teaspoon dried rosemary 1 cup tofu, chopped (or 1 pound already-cooked shrimp) 1/4 cup cream (to thicken) salt and pepper to taste parmsan cheese (to salvage) Start out by bringing a pot of salted water to boil. Cook spaghetti according to directions. Penne pasta would also work well with this dish. Melt butter in sauce pan on medium high heat. Saute onions for a couple minutes. Then throw in the garlic, squash and mushrooms and continue to saute for several more minutes, until the onion in translucent. Add the stock and the rosemary, bring to a boil, then reduce heat to a simmer. Add the wine. Simmer until squash is nearly cooked through. Add the tofu/shrimp while still on simmer. While stirring, add cream slowly until sauce thickens a bit. Add salt and pepper to taste.