I Take Full Credit!

Whenever #chefinthemaking has a day off from work, you’d think she wouldn’t want to step foot in the kitchen. Well, this shrimp scampi and arugula salad are proof to the contrary.

As usual, #chefinthemaking read a few recipes, then went off and did her own thing. The woman never uses proportions...all by eye/taste...so I can’t share a recipe (yet...I’m still working on her).

Anyway, I can at least share the ingredients. The shrimp scampi was made with shrimp stock, butter, garlic, white wine, paprika, salt, pepper, and parsley. Oh, and the pasta was freshly made from a certain high-end Italian restaurant that shall remain nameless.

The arugula salad was made with pomegranate sauce, burrata cheese, and maple-glazed pine nuts.

Both dishes were amazing.

Oh, and it didn’t look like it was too difficult to make, but what do I know, I’m just the guy who takes pictures of it, eats it, brags about how good it was, and washes the dishes.