Our sweet Rocketman, fostering with us for just a month, found a new calling guarding sheep on a ranch just south of Pueblo. If you’re missing seeing his pics on my blog in the future, imagine how Dave, Gabby and I feel. We’re a tad lost, a tish happy and breathing well to know he’s in the right place. A rancher who had been looking for a Pyr for quite a while was happy, indeed, to find our “little” pup (over 100 pounds) to add to the ranch entourage and to fend off coyote, bobcat and, hopefully not bear. Truly, “The Rock” was simply too big for our house and needed a bit more room to roam. He now has boocoo acres to call his own and a perimeter I wouldn’t like to walk. All’s well that ends well. If I do get further pics, I’ll share them with you. New owner has invited us to come visit the ranch, so hopefully there’ll be a few more. Meantime, Gabby needs a friend—badly.

Of course, I’m still cooking and blogging, but I had to really suck it up and sigh more than a few times to get the blog up today… But, friends, you are in for a treat. I have been dreaming of a shrimp pasta for a long time and just hadn’t made it for some reason. The vision held heat and I don’t do a lot of heat (I’ve been known to put the hot sauce on the table for everyone else) because I’m interested in flavor, not being burned to death. This, however, just appealed to me and I had to try it out to see how it might work. And, oh, how it worked. And, oh, how it worked so very quickly. If you’re going to cook anyway and you know how to make spaghetti, MAKE THIS INSTEAD! Get out of your box; move your cheese. Forget the hamburger. Go buy a little shrimp. Splurge. Be healthy.

SPICY SHRIMP PASTA
serves 2

Fresh basil leaves
Salt and pepper

1 tablespoon olive oil
Large shallot
1 medium onion, chopped
1 cup red or yellow (sweet) pepper
2 stalks celery, chopped
½ teaspoon herbes de Provence
¼ teaspoon crushed red pepper
4-5 cloves fresh garlic, minced
1 32 oz can chopped tomatoes (I like Cento)
½ cup white wine
½ lemon, juiced (about 2 tablespoons)
Kosher salt and freshly-ground pepper
½ # uncooked fresh, peeled and deveined shrimp

½ # whole wheat linguine (use corn or other gluten-free pasta for GF meal)

freshly grated parmesan cheese
fresh basil julienne, optional

Bring 5-6 qt. water to boil in an 8-10 qt. kettle. Salt and pepper water and add fresh basil leaves if you have them.