If you asked him, W would tell you his favourite foods are shrimp and pasta – and it occurred to me recently that for some reason, I’ve never thought to combine the two. Which is ridiculous for reasons beyond the fact that together, they are better than the sum of their parts – when it comes to pasta sauces, shrimp and garlic sautéed in butter is about as fast as you can get. Quicker, I think, than heating up a jar of sauce. Also – I generally have butter, garlic and Parm, and shrimp are easy to keep in the freezer, dry pasta on the shelf.
Because W is a pasta fiend and would it eat for every meal of the day if he could, I’ve been seeking out more nutrient-dense varieties – the tweediness of whole wheat never went over well, nor did it for me as a kid – I remember neighbour friends whose house I would avoid at dinnertime because they ate – gasp – whole wheat pasta. But I do love the mouthfeel of those made with legumes (you know I’m a pulse fan) – Barilla Protein Plus, for example, is made with lentils, chickpeas, barley, spelt, oat and flax – it has about 14 g per serving, and everyone gobbles it down.
In the end, W was the one who came up with this – it’s quick for us to make together – he could probably do it all on his own, in fact, but I do love cooking with him too – it’s not just about sharng the table, but sharing the kitchen.
*Barilla sent me a few boxes of pasta and compensated me for including it in a recipe- which is nice, since we already have it in our kitchen.