So, I don’t always bake.
Sometimes I do other things.
Like try to cook…the thing I prefer about cooking over baking is that it’s so easy to fine-tune a recipe. You don’t put something together and then pop it in the oven hoping for the best. You can add a pinch of this or a dash of that throughout the entire process until it’s exactly how you like it. You can’t exactly add another egg or more sugar to a cupcake after it’s been baked. However, the downside to cooking (for me at least) is that I end up with a completely different recipe than I started with and I don’t remember what I added a pinch or a dash of to change it….
This recipe is the perfect example of adjusting a food until you get it how you want it. The recipe below is the baseline I used to make my shrimp linguine with. It was really good and I am not a cook so if I can do it, anyone can. Add your own pinches and dashes to your liking and enjoy! :o)
- 1 (12 ounce) package linguine pasta
- ¼ cup butter, melted
- 4 tablespoons diced onion
- 4 teaspoons minced garlic
- 40 small shrimp, peeled and deveined
- 1 cup half-and-half
- 2 teaspoons ground black pepper
- 6 tablespoons grated Parmesan cheese
- 4 sprigs fresh parsley
- 4 slices lemon, for garnish
- Cook pasta in a large pot of boiling water until al dente; drain.
- Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
- Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.