As I mentioned, we closed on our new home last month, but we didn’t move in right away. Well, technically we haven’t totally moved in as of today, either. In fact, I’m typing this post at the old house. I mean the present home? Ugh, it’s getting really confusing, but hopefully this week we’ll make the final transition!! Fingers crossed! (and … I must reiterate the “UGH” part here).
We didn’t pack up and split instantly as we decided it was best to let our 4th grader finish his school year out in a familiar place. We wanted him to feel secure for his end-of-the-year tests and to max-out on time with his closest buddies, all of whom he’s gone to school with daily with since kindergarten. Our new place is about 25 miles from where we’ve been these last several years, so this move is kind of a big one. It means the start of new daily routines for all of us: new workplace for me, new schools for the kids, new 20-minute commute for the hubby, new home, and new historic, little town with a gorgeous river running through it to explore! All good things, for all of us (we hope and pray!).
And then we decided to make-over some of the flooring in the new house while it was vacant for a few extra weeks. Oy. Vey. (!!) Let’s just say it didn’t go as smoothly as we hoped, but for now it is a done deal and we can finally start moving the big stuff!
Somewhere in the middle of all of this hectic stuff, I gave myself permission to indulge in pasta again. I make quite a bit of pasta for the kids because they really enjoy it, and they eat it well. I enjoy how versatile and comforting pasta is when I do eat it. For me, however, I’ve held on to the strong prejudice that eating low-carb for extended periods of time leaves with you when it comes to pasta, bread and the like. I just haven’t been able to feel good about eating it anymore, even though I still really do like it. Oh sure, I can ignore the the guilt when I accidentally inhale a huge, icing-slathered cinnamon roll (it just happens sometimes, you know), but sit down and eat a big bowl of spaghetti?? No way, that’s like dancing with the devil, my friend! Perfectly logical, right?
I’m pretty sure I saw this recipe for the first time in a Cooking Light magazine years ago, but the original dish was made with orzo. I knew I had to taste this simple dish again and I had some orecchiette in the pantry, so I substituted it in place of the orzo. It worked out just fine and this simple supper was a huge hit with the husband. The shrimp made this meal “iffy” with the kids, but this dish is versatile and I bet if I make it again with some chicken sausage they will have a better attitude.
I hope this easy skillet supper is a hit with your crew too.
Orecchiette with Cherry Tomatoes and Shrimp
- 2 cups orecchiette pasta, cooked according to package directions
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 pound medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/3 cup Vidalia or another sweet onion, coarsely chopped
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper
- 1/3 cup Percorino-Romano cheese, grated or shaved
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