During the summer I sometimes crave a hearty home cooked meal. While growing up I was fortunate enough that my mother stayed home with us and we could enjoy her cooking. It was no secret that she made the best food! Our friends would jump at the opportunity to eat lunch or dinner at the Thompson household.
I can attribute my love for cooking to my mother. I have fond memories from my childhood of her cooking everything from homemade soups, lasagnas, sweet and sour meatballs to the best desserts such as cookies, brownies and cake.
After I moved out my mom often bought me a cookbook for my birthday or Christmas. My collection of Company’s Coming and the Best of Bridge inspire some of my favourite meals.
One of my favourite recipes is shrimp pasta. Made with a white wine sauce, I think this is the perfect summer dish when craving comfort food. It is a classic Thompson dish. Anyone that knows me has likely had this meal at some point during our friendship. I do apologize in advance, because I often don’t follow recipes exactly and my measurements usually entail a swish of this or a pinch of that. But I have done my best to accurately measure out the ingredients for this one.
Sauté olive oil and minced garlic in frying pan then add diced onions. Once the onions are tender add white wine, lemon juice, butter, chicken stock, red pepper flakes, salt, and pepper and cook for 5 minutes. Add unthawed cooked shrimp and cook on low heat for 5 minutes. Boil water and cook fresh fettuccine. Once fettuccine is cooked drain water and add to white wine shrimp sauce. On low heat cook for 2-3 minutes. Top with chopped basil and freshly grated parmesan. Serve with garlic bread!