I noticed that I have only blogged twice this month and it kinda sorta bothers me. I cook all the time and the majority of what I cook is new recipes and my camera has a ton of food pics on it. It has just been slap packed to the gills busy. And no sign of it stopping. So I am sitting in carpool line right now blogging. There has been some sick kiddos (yes again. New virus. Good times.)

no sickness can match Roy’s love

Sick kids who got better and had their game faces on which means a nice basketball game for me (he plays rough not fair)

There’s been some movies (50 shades of spongebob anyone?)

There’s been some brotherly love

And there’s been some slap silliness…

hey silly is good

So when just comes to living life and taking care of the is family God blessed me with…sometimes blogging has to take the back burner. It’s hard for me to concede to this but it is what it is. For instance, I started this post a few days ago and I am finally posting.
This recipe today is a no brainer. It is prepared in a way that you don’t have to feel guilty, but the taste is right in your face. It is restaurant quality delicious but made at home. It’s definitely got of lovely qualities but my favorite is the FLAVOR!! This is real food made with love by you. I actually used this recipe in the January Red River Mom’s issue and I loved it so much I decided to share it on my blog as well. You will turn to this recipe time and time again and it will never disappoint.

Skinny shrimp scampi

Serves 4

Stuff you need~

1 pound shrimp, peeled, leaving tail intact
1 tablespoon butter
1 shallot, diced
2 teaspoons minced garlic
1/4 cup reduced sodium chicken broth
3 tablespoons white wine
Juice of lemon
Lemon zest
Crushed chili pepper flakes
Kosher salt
Black pepper
Whole wheat linguine, cooked al dente
Freshly grated Parmesan (optional)

What to do with the stuff~

In a large skillet, melt the butter over medium heat. Add shallots and cook about 2 minutes or until they are fragrant. Add shrimp and immediately sprinkle with red pepper flakes, salt and black pepper. Sauté shrimp with the garlic until shrimp is pink and no longer opaque, about 3-4 minutes. Add chicken broth, lemon juice, zest, and wine. Bring to a boil and let it continue to let the broth cook down a bit. Remove from heat. Serve over cooked pasta. Grate fresh parmesan over each serving if that is what your precious little heart desires. It’s all up to you darlin.

for the love of noodles…give me some