What’s Cookin’ in the Parsonage?

Maybe the heading should say “Who’s Cookin’ in the Parsonage?”  I had a guest of sorts stirring up yumminess in my kitchen this weekend!  My husband is not a cook…at least that’s what I used to believe! However, he surprised me by stepping into the kitchen to make me a meal!   I celebrated a birthday this weekend, and, being the sweet husband he is, he wanted to do something better than just take me to dinner. 

So, instead, he cooked me dinner! He searched the Internet for Romantic Dinners for Two and came up with Easy-Creamy Linguine with Shrimp.  Take a look…
He said he wanted this to be a labor of love, and indeed it was.  After shooing me out of the kitchen, I planted myself in the living room at my desk.  It was quite entertaining just listening to the sounds coming from my chef.  “Whoa! Whoa! Whoa!” (Something strange was happening to his sauce)  “Zowie!” (I think something was hot!) “Oh, no, I forgot the fresh herbs!  Honnnnn!”  It brought a smile to my face.  The smells of the butter and garlic made me understand why he comments – “It sure smells good in there!” when he’s at his desk and I’m in the kitchen. 

It touched my heart that he would go to so much trouble in the kitchen, just to demonstrate his love.  It’s a good reminder that even if you and I aren’t Martha Stewart’s or Ina Garten’s, our families appreciate our efforts to make good food and special mealtimes for them.  Fixing a homemade meal says a lot!  It says, “I care.  I love you.  I love being at home with you.”  Even if those words aren’t spoken, it’s the truth.  So tie on your apron and stir up something for your loved ones.  Hey, why not try my favorite chef’s recipe?  You’ll find it below.



His menu:
Easy-Creamy Linguine with Shrimp
Tossed Salad with Italian Cheese
Fociacca Bread with Olive Oil dipping Sauce
Fruit Tart (purchased) =)



Here’s the recipe:

Creamy Linguine with Shrimp

6 oz. linguine
1 Tbl butter
1/4 lb fresh mushrooms, sliced
2 Tbl butter
2-3 cloves garlic, minced
3 oz cream cheese, softened (low fat is fine)
We added (he needed a little help here ) about 1/3-1/2 C fat free half and half
2 T fresh parsley, minced
3/4 tsp dried basil
salt, to taste
1/4 tsp fresh ground pepper
1/2 C chicken broth, boiling
1/2 lb cooked shrimp
1/4 C Parmesan cheese, grated

Boil linguini in lightly salted water.  Meanwhile:

Make sauce – Heat 1 Tbl butter in skillet over med. heat.  Add mushrooms.  Saute until tender.  Remove from pan.  Heat the 2 Tbl butter in skillet.  Add the minced garlic, then stir in the cream cheese.  Stir and allow cheese to break down, then slowly add half and half.  Add parsley and basil.  Let simmer 5 minutes. 

Add boiling chicken broth til sauce is smooth.  Add shrimp and mushrooms and heat through, only about 2 minutes. 

Toss cooked pasta with sauce, sprinkle with Parmesan cheese and serve.

Note:  Using pre-cleaned, pre-cooked shrimp makes this dinner even easier.

Pretty impressive, huh?  I think so!  Not only did this look good, it tasted good too!!!!  I’m going to have to rethink who’s cooking in the parsonage from now on!  His secret is out!  Come to think of it, working in the kitchen together isn’t a bad idea either! 

What and who has been cooking in your kitchen?

From my parsonage table,



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