Why so interesting? Our fluffy little (not so) Lennon has his yearly vet appointment.
Our lovely lady kitty, Cookie, had passed away due to lung cancer. The girl child was more sad than she had ever been before. About a year passed and she decided it was time. Time for the pitter patter of little paws in our house again.
We went on the hunt for a new kitty. We went through all the paperwork for the MSPCA and got approved as appropriate pet owners. None of the kitties seemed to be the right fit though.
My aunt happened to call me one day. She knew of the great kitty search, and had taken her dog to the vet that morning for an appointment...only to find out that someone had found a litter of 4 kittens under some stairs and brought them to the vet.
A couple of days later, we went to visit the kitties and check them out.
O...M...G...I cannot clearly express the level of fluffy, black cuteness!
They let us hang out in an exam room with all 4 of the babies. The littlest runty baby was very interested in us! He kept coming to check us out...especially the girl child.
All of our hearts turned into a pool of melted butter.
We told the techs that we were interested in the peanut.
All of their faces lit up! "That is the only one that isn't spoken for!".
This was obviously meant to be.
How can one not fall in love with this king of cute?
Stay tuned for the remainder of our "why the vet is interesting" story!
Now, back to the reason you are reading this post!
While surfing the Recipe Girl site, I came across this recipe.
My first intention was to make this for a shrimp loving friend who was coming over, but as the night dissolved into chaos, we decided to order a pizza instead.
I made this for my own family the next night instead.
To quote hubby, this is "the best "new" pasta dish you have made in a long time"!
I did use already cooked shrimp, so when it was time to add it to the wine and butter, I just heated them through in the sauce.
8 oz Penne
¼ Cup all purpose flour
½ Tsp salt
2 Cups milk
1 ¼ Cup (5 oz) gruyere cheese (grated)
1 Tbsp butter
1 ½ lbs raw shrimp (peeled and deveined)
4 Cloves garlic (minced)
2 Tbsp white wine
¼ Tsp cayenne pepper
1. Preheat oven to 375
2. Spray 9x13 baking dish with cooking spray
3. Cook and drain pasta
4. Combine flour, salt, and milk in a large skillet. Stir thoroughly.
5. Bring mixture to a boil, stirring constantly
6. Cook for an additional minute until thick.
7. Remove from heat and stir in ¾ cup of cheese. Stir until melted.
8. Melt butter in large skillet.
9. Add garlic to butter and cook for 3 minutes.
10. Add shrimp, wine, and cayenne. Cook until shrimp turns pink.
11. Add pasta and shrimp to cheese mixture, toss to combine.
12. Pour everything in prepared dish. Sprinkle with remaining cheese.
13. Bake for 20 minutes.14. Let sit for 10 minutes before serving
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