Oh, July…you’ve been so darn full of plans and commitments. You’re exhausting me. There’s been birthday’s, dinner dates, Fourth of July weekend away from home, an anniversary, appointments, and planning for a bachelorette party.
As I blogged about earlier in the week, it was mine and David’s one year anniversary. I’m a planner through and through, so our plan was to hit up the outlet mall in Napa on Sunday and shop for new clothes for David’s new job starting in August, as well as find him an outfit for our friend’s Max and Maren’s wedding — also in August. After shopping we had a reservation set for 6:30 at El Dorado Kitchen in Sonoma.
Well, as life would have it, none of the above happened. I guess my body was telling me that between work, working out, and making plans in between every free minute, it got sick and tired. Ugh, I hate when that happens. Especially on a day when I had so much fun planned! I won’t go into details but my day was literally spent in bed except for around 7 pm when we decided to cut into our year old top tier of our cake.
The cake doesn’t look too bad, right?! I was super excited and surprised that my wrap job had totally saved our cake from freezer burn. I was also surprised to find out the top tier was carrot cake. We had two different cake flavors at our wedding but for some reason I thought the top tier was a lemon raspberry. I was happy to find out it was not! Anyway, besides sharing a slice of cake, mine and David’s first wedding anniversary was a total flop. We’re already looking back and laughing at how bad it was. It really could have been out of a comedy show it was so pathetic. At least we both know we have more anniversaries in the future.
Anyway! Since I was sick on Sunday, which is normally my meal planning/grocery shopping day, I had to do it on Monday. I quickly picked out recipes when I got home, made my list, and headed to the store. When I got home from the store I immediately got started on this one pot meal. One pot meals are my favorite type of dinners. I think David likes that they require less dishes too.
I’m so glad I took the time to snap a few photos before digging in because it was delicious! Not only was the meal easy to put together, just about 30 minutes, but the flavor was out of this world tasty. The hardest part about this dinner is the chopping. There is a lot of chopping involved but once you get everything in that pot, you’re good to go. While it was simmering away I made a side salad, and before we knew it it was time to feast! Garnish these noodle bowls with cilantro, chopped peanuts, and a wedge of lime and you’re in for a treat!
One Pot Asian Shrimp Pasta
Adapted from Dinners, Dishes, & Desserts
12 oz linguine, broken in half
3 cups chicken broth
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
1/3 cup creamy peanut butter
4 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1 large carrot, shredded or julienne
3 green onions, sliced thin
1 pound large shrimp, deveined and shelled
Garnishments: cilantro, peanuts, lime
In a large pot over high heat; combine linguine through shrimp and cover with lid. Once it reaches a boil, take lid off, reduce heat to a simmer, stir and place lid back on. Stir every 2 minutes for up to 10 minutes or until noodles are cooked and liquid is mostly absorbed. Remove from heat and garnish.