I have to say one extremely cool thing about subscribing to Blue Apron is that after receiving shipments with hand-picked ingredients and trying out new recipes the family and I would probably never attempt otherwise, we are left with instructions to repeat on our own but with locally store-bought items. So that is what happened here tonight with a personal favorite, Shrimp & Fresh Basil Fettuccine with Roasted Broccoli. Yet on a side note: After having already cooked this up with Gallo Sauvignon Blanc wine a few months ago, which was also delicious as ever I must add, we switched it up with a Barefoot wine this time and were super surprised by how much flavor the crispy sweetness added to the meal both as an ingredient and as a pairing on the side.
Plus, it'll taste that much better with the late-night snack later on in the evening... just saying.
I am Brenda Swenson and sometimes I blog.