Household Mag.


Shrimp Fettuccine

Food + DrinkHailey AndresenComment

We are lucky enough to live incredibly close to a fish market where we typically purchase salmon and shrimp each week. We make every effort to incorporate new recipes with these items, which makes cooking a fun challenge. Since produce is so limited this time of year I have found myself craving something light and fresh. I get it, I'm not fooling anyone with the fettuccine, but I 'm sure you can catch my drift. Lemon, spinach, shrimp. It's light! Right? 


  • 9oz. Fresh fettuccine 
  • 1/2 pound shrimp, tails removed 
  • Juice of 1 lemon
  • 2 cloves of garlic, pressed
  • Two large handfuls of spinach
  • 1 bunch of green onions
  • 2 tablespoons olive oil
  • 1/4 cup butter 
  • Salt & pepper


  • Cook pasta. 
  • In a medium sized sautee pan or skillet sautee shrimp in your butter, olive oil and garlic while your pasta cooks. 
  • When your shrimp is just about done throw in your spinach and continue to sautee. 
  • Drain pasta and combine with shrimp and spinach. 
  • Add lemon juice, green onions, salt and pepper. 

Photography by Amy Frances

Honey, you're a Peach! Cocktail or Mocktail recipe

Food + DrinkHailey AndresenComment


2 oz. Rye whiskey

2 dashes of bitters

juice of 1/2 a lemon

1/2 of a peach, muddled

garnish with peach-o

1 oz. Honey

1 oz. Hot water



*Substitute green tea for whiskey to make it a mocktail!


Make your honey syrup - combine 1 oz honey with 1 oz boiling water and stir until the honey is completely melted. 

Cut your peach in half and slice in to small pieces.

In your shaker combine your whiskey, bitters, lemon juice, honey syrup, & peach slices.

Muddle your peach slices. 

Add in ice & shake until your shaker is cold to the touch. 

Strain in to your glass & garnish with a peach-o! 

This recipe & the photos were provided by amy frances