Saturday, May 26, 2007

Pretty in Pink

Blow., originally uploaded by razzieswirl.

I invited Ashley over to enjoy a bottle of champagne and some delicious dinner a week or so after her actual birthday since we were unable to be together on her birthday.

It was a gorgeous (at least) 72 degree sunny day, it felt like summer. She brought an amazingly delicious bottle of blackberry wine, these wonderful large almost flat bread like rosemary crackers I adore, and some feta cheese. We enjoyed the entire bottle along with the cheese and crackers and some fruit on the back porch basking in the sun.

After the bottle was gone we headed inside and I made a very simple shrimp/garlic/basil pasta dish for dinner. Recipe to follow. Sorry no picture, we were too happily buzzed by wine, and hungry to take any pictures. My roommate and his girlfriend joined us out on the porch for more good conversation and sun and of course food.

We finished our evening off with a pot of Amelie tea (see the adorable pink tea cup below ashley, it even has little feet!) and a slice of strawbery mousse cake, and oh yes, frank sinatra singing miss ashley "happy birthday". A wonderful way to spend a Thursday evening.

Recipe: M's Shrimp Pasta


1/5 pound sweet pink flordia shrimp deveined and peeled
1 box rotini
zest of half lemon
3 oz. crumbled feta
2 TBL butter
6 garlic cloves minced
6 large basil leaves, ribboned


1. Add Rotini to a large pot of salted boiling water. Cook according to directions or for about 8-10 minutes. Rinse with cold water keep in pot with lid to contain the heat.
2. In a skillet melt butter and add 3 gloves of garlic and shrimp. Cook just about 5 minutes until thouroughly pink and done.
3. Put pasta and shrimp into a large ceramic bowl. Add lemon zest, feta, basil, and remaining garlic (you can add extra butter if you like) and season with sea salt and a little pepper.

And that's it. Super simple, yet elegant, tasty and therefore still impressive. Perfect for a laid back backyard dinner for a friends birthday.