Garlic and herb shrimp pasta

Learning to live on a budget is an ongoing, ever humbling lesson spawned since getting married. I am so thankful for the husband who is the financial planner in our little family because he takes the lead to keep our financial priorities in check by constantly evaluating whether we are stewarding the funds graciously given to us with an eternal perspective. Our grocery budget is larger than most families of two, primarily because we enjoy hosting dear guests on a constant basis. Once, the father-in-law went grocery shopping with us and asked as we were checking out, “Do you always buy enough food for a month in one trip?” We replied, “This is for a week.” His eyes bugged out, and he probably assumes we are on the path to Type II diabetes to this day.

We customarily carve out a block of time to head to the grocery store every weekend for the week's produce. Sometimes, that doesn't happen. This past weekend was one of those times. In an effort to be resourceful this week, I compiled the following dinner from arbitrary edibles tucked away in the little home: a package of shrimp from Costco, whole-wheat spaghetti noodles given to us by my grandmama who oft receives such complimentary foodstuffs as a senior, leftover fresh parsley from baking savory treats this past weekend, a few shallots sitting in the fridge, lemons from the mother-in-law’s backyard, an almost empty jar of capers, and items we always have on hand: extra virgin olive oil, fresh Parmesan and Romano cheeses, and garlic. I attempted to recreate a tasty pasta entrée we love to order at Italian restaurants: shrimp linguine with a simple but delicious white wine sauce that tastes much like an herb-packed broth. We didn't have white wine, so I added a squeeze of lemon for acidity, along with a few other adaptations, and it was still wholeheartedly delicious. The light but flavorful sauce made the dish a new favorite and as we gobbled it all up, we agreed that the challenge to create dishes from found items in the fridge is a welcomed one.

Garlic and Herb Shrimp Pasta (loosely adapted from here)
Ingredients:
1 lb large raw shrimp, peeled and de-veined
5 tbsp garlic, minced
3 large shallots, sliced thinly
1/3 cup fresh parsley, chopped
4 tbsp extra virgin olive oil
1 cup water (reserved from boiled pasta)
1 tsp lemon juice
2 tsp capers
At least 1/3 cup fresh Parmesan and Romano cheeses, grated
Sea salt to taste
Freshly ground pepper to taste
4 servings whole-wheat spaghetti pasta
Crushed red pepper flakes (optional)

Directions:
1. Boil a large pot of water. Heat pasta until cooked al dente. When pasta is done, reserve 1 cup of pasta water. Drain the pasta and shock it with cold water. Set aside.
2. Heat extra virgin olive oil in a large skillet over medium-high heat. Soften (but don't brown) garlic and shallots in skillet for about 3 minutes, stirring constantly.
3. Add shrimp, and stir into oil mixture.Add parsley, and stir to combine. Add lemon juice, pasta water, and capers. Stir to combine until shrimp are just cooked. Remove from heat and season sauce with plenty of freshly ground pepper and some sea salt to taste.
4. Toss garlic and herb sauce with pasta, Parmesan, and Romano cheeses. Top with a sprinkling of fresh parsley (and crushed red pepper flakes for a spicy kick) and serve immediately.