It’s Been Awhile…

But I promise I am back! Wedding planning kinda got away from me this past week, but we do have our rehearsal dinner venue nailed down, along with our favors and guestbook ordered. Phew, we are under 100 days people!

AND THEN we had some lovely guests this weekend and everything just kind of flew by while we were spending some quality time with them.

AND THEN we got invited to go to a Brewers game last minute on Tuesday night. (With awesome seats I might add!) AND they won! The curse is broken!

Now, I am in hardcore clean out the refrigerator mode. We just seem to have random bits of leftovers everywhere, and nothing is seems to go together. I feel like I am on a constant episode of Chopped.

Anyways, I came up with this one based on the fact that I promised Mr. Cheesehead that I would make him his second favorite meal in the world (Buffalo Shrimp)…only to figure out that we do not have any of our favorite buffalo sauce whatsoever (and I did not have time to make some…I will post my recipe for that soon though). It all worked out though, and I think he likes this one (almost) better than the original!


And besides, you can never go wrong with pasta.


Cheesy Spicy Shrimp Pasta with Cauliflower

1 lb raw peeled and deveined shrimp

1/3 cup olive oil

4 garlic cloves, minced

1 tbsp. brown sugar

2 tsp soy sauce

¼ tsp red pepper flakes

½ tsp chili powder

2 cups of cauliflower

2 cups of pasta

¼ cup parmesan cheese

¼ cup gorgonzola cheese

¼ cup chives, for garnish

In a bowl, mix together olive oil, garlic, brown sugar, soy sauce, red pepper flakes, and chili powder. Once blended toss with shrimp and put in plastic bag. Let marinade for at least 30 minutes. Cut cauliflower into bite sized pieces and steam until cooked but not mushy. Cook pasta according to package directions. While pasta is cooking, dump bag of marinated shrimp into a large skillet. Cook on med/high heat for 1-2 minutes on each side. When the shrimp are finished cooking, add in cauliflower and pasta and turn heat to low. Combine together and add both cheeses. Garnish with the chives. Serve and enjoy!


Side Note 1: I adapted this recipe from, which in turn was adapted (one of my favorite food blogs), how funny!

Side Note 2: I ended up adding the Gorgonzola cheese after I plated, because we have a moldy cheese hater in this household (not naming any names)!



But seriously, how could you hate any type of cheese?

Ha. Just kidding.

Sort of.