It’s snowing here and the best thing is that the road is clean despite all the snow! So I can just enjoy the white blanket and feel the magic when it is snowing silently around us. Pics are coming up later today. It’s snowing in many parts of Italy right now and you can imagine the problems that it creates! I was sage enough to go and buy the most important things on Tuesday so now I can stay here without risking to remain down where the ‘village’ is. Last year we where isolated for days…

Here in Tuscany, you are supposed to eat pasta with shrimps and green peas in a cream sauce in connection with the New Year celebrations and I was going to do it yesterday but I realized that I wouldn’t be able to eat more rich food right now so I made this instead. I also made some fresh pasta which lead to that I promised myself to do that more often because it just too nice. I don’t know why I don’t do it more often because it does not take that long! Anyway, if you want you can eat this with rice instead.

4 servings

400-500 g/14,1 -17,6 oz pasta
300 g/ 10,5 oz small shrimps, I used deep frozen ones that were already cooked so I just heated them up quickly to avoid that they got dry and rubbery.
500 g/ 17,6 oz cherry tomatoes
1 clove of garlic

1 dried peperoncino

1 tblsp chopped parsley
100-150 ml/ 0,42-0,63 cup dry white wine

Olive oil

– Fry the garlic, the crumbled peperoncino and the parsley in olive oil for 2-3 minutes.
– Add the white wine and reduce it a bit before you add the tomatoes.

– Let it simmer for about 10 minutes, if you use frozen shrimps you can add the water that they produce when thawing. Add salt and some sugar if needed.

– Just before the pasta (or rice) is ready, you add the shrimps and heat them up quickly.

– Mix it with the pasta (or rice) and serve.