Quality Time

   Today, I was able to spend a lot of time with Madison. My weeks are filled with the chaos of grocery shopping, school, and cleaning that I really don't just play with her. We went to the park, which is always a favorite activity of ours but this time, I let her walk. Bad idea! It tooks us 20 minutes to walk 3 blocks. Madison had to step on every single leaf, crack and rock we saw. When we arrived at the park, I played with her on the jungle gym and slides and helped her on all the little platforms and stairs that they had. I didn't realize how much energy was required for climbing. After 20 minutes, I was drained. The walk back took just as long as the walk to the park, but I enjoyed seeing her explore different things. It shows me how fast she is growing up and how much I need to cherish these moments.
   So, here is something most people don't know about me. I love to cook and I love trying different recipes. Everyday, I look on websites to try and find new recipes that I can add to my rotation. Last night I tried a new recipe that was oh so tasty and I would like to share it. It is a Barefoot Contessa meal. Bon Appetit!

Linguine with Shrimp Scampi

Ingredients

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.