Fettuccine with Shrimps and Vegetables
Leftovers is not something we do well in our household. I try my best to cook small enough portions so the left over are to a bare minimum and we do not have to throw away food because it disappear in the darkness in the back of the shelf of the refrigerator.
I attribute this to the fact that by been raised in Europe and we did our grocery shopping and prepared the meal the same day, maybe the day after. In France as well as throughout Europe, we have so many specialty stores that picking your own vegetables, fruits, or pointing to it is more like it, is part of the daily life. Also everything is at walking distance from your residence.
Distances here in the states are not the same. All of the grocery stores near me are only accessible by car due to the distance. So stack up we do.
What I do however is refrigerator cleaning. The recipe of last night was just that, what was left on our refrigerator. The shrimps were purchased and delivered by Pete at Personal Gourmet Foods. Tomatoes from my mom’s garden, the rest of the vegetables were added as I was reaching in the crisper drawer. Pasta is such a versatile food that anything and everything goes well with it.
TIP: Do not overcook the shrimps as they can get chewy.