Your craving hunger needs a specific remedy,
But to your stomach’s dismay satisfaction brings anxiety.
In youth, this larder brought pleasant, delightful recollections,
But our jaded, vain world reversed and twisted your perceptions.
Throw denial to the wind, my loves– discard your empty fears.
It’s not illness or death, just base narcissism that perseveres.
Joyfully twirl your fork; release your angst with a freeing “aah,”
And savor your most delicious wish; a luxurious plate of Pasta.
photos by Laura Metzler
dress + rings from Take 5 Boutique
Totes, Charlotte + Corny from Reptiles Alive
SQUID INK PASTA w/ SHRIMP + TOMATOES
Fresh pasta is ideal. Homemade pasta earns a gold star. Don’t be a wimp and squish the shrimp heads like you mean it.
- 1 lb large head-on shrimp
- 1/4 c. olive oil
- 5 large garlic cloves, thinly sliced
- 24 oz diced canned tomatoes
- 1 tsp. salt
- 1 tsp. crushed red pepper
- zest and juice of 1 lemon
- 1/2 c. chopped parsley
- 1 lb squid ink pasta
- Rinse shrimp and remove head and shells. De-vein if you wish.
- Over medium-low heat, sauté the shrimp heads in olive oil for 5 minutes. Squish the heads to release all the yummy shrimpy flavor. Add the garlic cloves and sauté for another two minutes. Add tomatoes, salt and red pepper. Simmer until the sauce reduces by 1/3. Add shrimp and gently cook until barely opaque, about 2 minutes. Remove shrimp heads.
- Meanwhile, boil the pasta in heavily salted water. Cook just a minute or two shy of al dente. Drain pasta, reserving 1 cup of the pasta water.
- Toss the pasta into the sauce along with lemon juice and zest, parsley and enough pasta water to bind the whole thing together. Serve in a big platter and top with a generous drizzle of good extra virgin olive oil and crushed red pepper.