This is the meal that started it all. I made this dish one night the summer before my senior year of high school and posted a picture on my Snapchat story. I then remembered that a family friend and second mother to me, Becky, told me earlier that year that I should create a food blog. I thought it sounded like a fun thing to do, but I brushed it off until August, 7, 2018. The night after I made this meal I made this website. I remember calling my boyfriend Nick, who was hanging out with his best friend Nick. I needed help coming up with a name. The (now and should have been then) embarrassing name we came up with: Tiny Tori's Tasty Time. I think they said it as a joke, but I didn't pick up on it and thought it was cute. I worked on the website that night, created a post a few days later, and then school began and this blog was pretty forgotten ... kind of.
Fast forward to earlier this year, January 2020, when I remembered how much I wanted this blog to come to fruition. I was sitting in my dorm room one night and became inspired to log back into Wix. My mom had just given me a recipe book that she compiled of all of our family favorites, so I was also encouraged by that. I was pleasantly surprised at how much groundwork I had done for this blog. I immediately called my mom to tell her that I wanted to actually get this blog published soon. However, we just had one problem ... the name! My roommates Stephanie and Natalie also agreed that the name had to change, yet no one could come up with a good one. A few months went by again, and it was Spring Break, March of 2020. I expressed my concerns to my family, and together we brainstormed. Eventually, it was Eriko who came up with using "thyme" and thus Tori's Food Thyme was born. Today, in quarantine, I am writing this blog post. I am so excited to keep up with this blog and create a really special place to share favorite recipes, places, and food adventures! I hope you enjoy it too! Now time for the actual dish.
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This is such an easy dish. It's a Rachel Ray recipe that my mom had ripped out of a magazine, and I just decided to make it one day. Once I figured out what EVOO was and that we indeed did have it, I went to work. (Yeah, I didn't realize that EVOO was Rachel Ray's abbreviation of Extra Virgin Olive Oil) This is an easy recipe that my family has not made since 2018, what a shame. (I think we honestly forgot about it) We definitely need to make it again because I remember it was super good.
Ingredients:
1/3 cup EVOO
1/4 cup finely chopped flat leaf parsley
2 T fresh lemon juice
2 cloves garlic, chopped
1 tsp lemon zest
1/4 crushed red pepper
1 lb shrimp, peeled and deveined
8 oz cooked linguine
1 package (6 oz) fresh spinach
1 cup crumbled feta
* We thought it needed more spinach for as much pasta as there was, and we added more feta before eating
Directions:
1) In pot heat first 6 ingredients over med-high, season
2) Add shrimp and cook, stirring often until just opaque in the center, 3 minutes
3) Toss with remaining ingredients until spinach wilts
4) Season to taste
See? Easy, but delicious. Enjoy!
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