Went to the oral surgeon for a consultation yesterday. He was great. Super friendly and informative. I’m not exactly stoked to have my wisdom teeth ripped out of my face, but I’m also not as anxious about it as I was before. So I guess the consultation was good in that sense, haha! Funnily enough he told me that it looked like I really should’ve had the wisdom teeth out 4 or 5 years ago… at which point I flashed back to almost exactly 4 years ago when my dentist told me a week before my wedding that I needed to have my wisdom teeth out. With a panicked look I explained that my wedding was a week away and I didn’t want to have a swollen chipmunk face. It’s amazing that the oral surgeon could tell almost precisely how long I’d needed to have these teeth out! Anyway, I have successfully put it off for the past 4 years and pleasantly ignored my dentists recommendations to have them removed but, the time has come… er, well… coming. August 24th is the big day.
So to take my mind off the removal of parts of my mouth…
PASTA! Ah, I love pasta. It makes my heart smile.
I saw this recipe for Lemon Basil Shrimp and Pasta over on Pink Bites and I just had to try it. Especially since I had extra lemons on hand and tons of basil growing in my garden!
Lemon Basil Shrimp and Pasta
8 oz spaghetti, cooked al dente (we made our homemade noodles!)
zest & juice of 1 lemon
2 cloves garlic, minced
20 medium shrimp (we used frozen pre-cooked ones and simply dethawed them)
handful fresh basil, chopped
salt and pepper to taste
1. While pasta cooks, coat the bottom of a skillet with olive oil. Add the lemon zest and let it infuse the oil over medium-low heat for about 5 minutes, being careful not to burn it.
2. Add the lemon juice, garlic, and shrimp, turn the heat to medium and cook until shrimp is pink. Season with salt pepper to taste.
3. Add the pasta along with some of the cooking liquid and stir well. Check the taste and adjust seasonings if necessary. Add the chopped basil, mix well, transfer to a plate and serve immediately.