In honor of the end of Passover, FI told me (last week!) that he wanted some pizza or pasta. We don’t often eat those anyway (to keep the calories down during the week!) but I decided to make an old favorite – shrimp and pasta. This was a staple for a long time, when FI and I would get together on weekends (when we were long distance dating). And something he learned to make on his own as well. In general, I saute shrimp with a couple cloves of minced garlic, then remove the shrimp, add any other veggies and seasonings or wine, along with a can of diced tomatoes and let it simmer. When the pasta is almost done, I add the shrimp back in. Tonight I did a mushroom/fra diavolo variation, topped with goat cheese, over whole wheat thin spaghetti. I used some of my new oergano from Penzey’s, a healthy amount of crushed red pepper, and some of that “fresh” basil from a tube. So easy and delicious!