“Hello Twitter, this is Villy. It only took me a century to get to know you. But here I am”.
So, yeah, I now have a Twitter account. If you are interested to connect the username is @VillyMP 🙂
Let’s move to the food!
This post is about shrimps. Again. We like them. And this is a recipe I learned from my mother-in-law (another awesome cook of the family!)!
Did I say they are delicious? No?
Well, they are!
Spring is heeeeeeere! And it’s warm, and sunny, and lovely here! 😀
I’m still fasting of course (commitment anyone?), and not only have I adapted to the appropriate eating guidelines (no meat, no fish, no butter, no eggs, no milk, no cheese.. phew!), but I’ve even enjoyed plenty of tasty courses and desserts!
And yes. This IS one of them:
Pasta with shrimp is such a winning combination! And there are plenty of ways to combine them. As I wasn’t “allowed” to use any heavy cream (sigh), I opted for a tomato sauce, and I’m so glad I did!
The shrimps, the sun-dried tomatoes, the shallots.. It all gave such a wonderful taste to the spaghetti!
And very important: it was quick to prepare! Perfect for our after-work dinner 🙂
