Shrimp Scampi?

So we stopped at the Purple Cow Creamery since Little Miss got money from her grandparents for her kindergarten celebration.

We were on the way home and talking about the possibilities for dinner when my husband and daughter selected pasta. Now, I'm a once-a-week kind of pasta gal so I didn't really have interest in pasta. But I didn't have any better ideas so I asked the fateful question, "Pasta and red sauce pasta or pasta with butter/olive oil pasta?" To which my husband replied, "Oooooh. That would be good with shrimp."

Now, my anemia is proving a problem but I decided to be a good mom and said, "Tell ya what. If you don't mind waiting as long as it takes for me to make it, I'll make pasta with shrimp. But it might be 7 o'clock by the time I get it on the table."

"I'll help," he replied.

"I know," I said. "That's with your help. Otherwise it'd be breakfast."

Since I don't like shrimp, I got two small pieces of chicken out of the freezer for me and about 15-20 shrimp for them.

I sent hubby to the garden where he collected:
- chives
- spinach
- oregano
- parsley
- basil

I prepared the Le Creuset skillet with about:
- one tablespoon butter
- one tablespoon extra virgin olive oil
- one clove sliced garlic

Simmered on low and added the herbs (and spinach) in ripped pieces. Once they got nicely cooked and aromatic, I added:
- the shrimp
- chicken
- the juice of about 1/3 a lemon (from my freezer and thawed in the microwave)
- another tablespoon butter

When I flipped the chicken I added to the "meats" in the skillet:
- about 1/2 teaspoon four color organic peppercorn
- about 1/2 teaspoon fresh ground garlic sea salt

Started a pot of spaghetti: half regular, half whole wheat

Once the chicken cooked, I added a can of peas to the skillet (ran out of frozen)

When the spaghetti finished, I drained it and returned it to the pot with the contents of the skillet and another teaspoon butter plus 1 teaspoon olive oil.

Then I mixed the juice from the remaining 2/3 of a lemon with a tablespoon butter (All in all the whole recipe was about 1/2 a stick of butter for 3 large servings and 3 small servings) over medium low in the skillet, stirring constantly until the color starts to change. Poured that over the pasta.

Dished onto plates, sprinkled asiago on top.