A Tale of Two Spaghetti Dinners

As a mom, it's been always important for me to ensure that the family has a nice home cooked meal to bring us all together after a hard, full-day's work. Of course, with a hectic day, there will always be curve balls thrown at you. For instance, I forgot to thaw out some meat before I left for work that one time. On top of everything, I felt a little sick and was not in the mood to cook at all.

But like I said, we mothers have a job to do: to make our family smile over dinner after the day is done! I wanted to cook something quick and easy, a dish that was light yet delicious and rich with favor.

"How about spaghetti?" I wondered when I saw the meatballs in the freezer. "Sounds like a good plan" I mumbled to myself. Don't find me weird but yes I do love to talk to myself. But as I was getting the meatballs, I also saw a bag of shrimp balls which my husband picked up from Seafood City. (When grocery shopping with my husband, I always find some surprises in the cart as we check out.) And maybe he had plans on when to eat this shrimp balls but tonight, I was on the lookout for something that does not need thawing and this could be it.

Not sure whether my kids will like it, I made two different kinds of spaghetti. One is the regular spaghetti meatballs and the latter is what I call... Shrimp Ball with Capers Spaghetti. It may sound like a strange combination, but this recipe is an instant hit.

During dinner, the kids' ranted and raved about how delicious it was. To think it was something so simple! My youngest even asked me if he could have another serving, even if we already had finished our bowls of spaghetti. Dinner was done, yet everyone still wanted more!

Shrimp Balls with Capers Spaghetti

1 bag of Shrimp Balls (Brand that I use is Do-Do)
3 cloves of garlic (minced)
1 cup of Parmesan cheese (i used a cup but you could reduce it if you prefer)
1/2 c white wine (from an opened bottle in the fridge)
3 tbsp Olive Oil
Butter
Parsley
Oregano
Freshly chopped Basil
salt & pepper
capers
shrimp bouillon (if you don't have shrimp bouillon try chicken it could work)
1 package of spaghetti


Directions:
Cook pasta as directed on the package then drain. Meanwhile, in a saucepan, saute garlic in olive oil. Add the shrimp balls until fork tender. Stir in white wine, capers, parsley, oregano, basil, salt and pepper. Add the shrimp bouillon (dispersed in water) and stir. Toss the pasta in the saucepan together with the sauce and the Parmesan cheese. Enjoy!