Friday, February 20, 2015

Valentine’s Day came and went without a lot of fanfare around here. Despite having to cancel a date night, we were able to have our family night out on Valentine’s Day, as planned. Which ultimately ended with a little snuggle with James Spader and the last two episodes in season 1 of The Blacklist. Thrill-seekers, I know.

So, earlier this week did you maybe try to wipe a black smudge off of one of your unsuspecting co-worker’s foreheads? And did you proceed to challenge them asking what they “gave up” for the next 40 days? So passé.

While not as catchy as Meatless Monday, no meat on Fridays during Lent can end up getting a little tedious. I’m not sure if it’s because it’s the mandate and I have a rebellious streak, (because I love fish and seafood) but I’m always so glad when I don’t have to make my weekly meal plans revolve around it.

Well, my obligation is your gain! Each Friday I’ll be sharing some of the things I’m making for my family. Some are old standards, like the recipe below, and others will be a shot in the dark. I hope we’ll all find something to like along the way, even if you don’t “have to.”

Spicy Shrimp and Lobster Linguini was the first meal I ever cooked for Fella when we were dating. It dons the cover for Weight Watchers: Simply Delicious, a cookbook I picked up sometime during law school.

If only my finished product could look half as good.

I’ve altered the recipe over time to suit our tastes a little better and usually forego the lobster entirely, sometimes substituting other seafood, like I did this week with langostino. And let’s face it, if I can get the Mayor to eat this at all, I’m probably not going to want to spend the lobster on him anyway (the kids had their own fancy spaghettios).

All nostalgia aside, this dish is really…simply delicious. (Ugh, I know!)

Langostino Spaghetti

2 T extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes
½ cup dry red wine
2 tsp dried oregano
¼ tsp crushed red pepper
½ tsp salt
¼ tsp ground black pepper
1 lb langostino tails (or seafood of choice)
¼ lb spaghetti (His) and 2 zucchini, spiraled (Hers)

Heat oil in a large nonstick skillet, add the onion, and sauté until golden. Add garlic and sauté until fragrant. Add the wine, tomatoes, oregano, crushed pepper, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, until the sauce has slightly thickened.
Meanwhile, bring a pot of water to boil. Salt the water and cook the zucchini until slightly tender (this is really quick; I stir it around a few times then scoop it out with a slotted spoon). Add the spaghetti to the water and cook per package directions.

Add langostino to the sauce and simmer, uncovered until the seafood is fully cooked, but still a bit opaque. (Don’t judge: mine was pre-cooked, but still frozen and probably took about the same amount of time to cook).

If you’re like me and don’t want another dirty dish to clean, spoon the sauce over the noodles/zoodles of your choice. If you want to be fancy and do like they do in the book, toss it all together in a large serving bowl (separate bowls—is the next step separate beds?—if you’re like us).

Which reminds me…has anyone done the dishes yet?

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