"Would you like to eat this tonight?" I asked Gabe as I pointed to a picture in a favorite cookbook. He nodded and I quickly got to work. I'm so thrilled that my son is starting to understand what we say. It is so rewarding to get a response when I talk to him now. He doesn't say much, but I get lots of nods, pointing, and actions. He can follow simple directions and he learns quickly. Yesterday I pointed to his belly button and said "Look at your belly button." Later on in the day I asked Gabe to show Daddy his belly button and he lifted up his shirt and pointed at it. It was so cute. This recipe comes from my Barefoot Contessa Family Style cookbook which I love. Not one recipe has failed yet. I did however alter this one to accomodate a smaller amount and I did have to make a few concessions when making it for an 18 month old. It has less lemon and a little less parsley than the original recipe but amp it up if you wish.
Linguine with Shrimp Scampi
Adapted from Barefoot Contessa Family Style by Ina Garten
Kosher Salt
1/2 lb linguine
1/3 stick unsalted butter
2 T olive oil
2 T minced garlic
1 lb large shrimp, peeled and deveined
1/4 t black pepper
2 T chopped fresh parsley
Juice of 1 lemon
1/4 lemon, thinly sliced in half-rounds
Boil pasta according to directions. In another large pan melt the butter and olive oil. Add the garlic and saute for 1 minute on medium-low heat. Add the shrimp, 2 tsp. salt, and pepper. Cook under shrimp are just pink - about 5 minutes. Removed from the heat and add the lemon juice and parsley. Toss together with the pasta, add the lemon rounds, and serve.
