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Saturday, October 5, 2013

Quick and Easy Shrimp Pasta Bowl

It's fun to throw a variety of simple ingredients together and end up with a delicious meal.  This one will make your house smell amazing too.  If you do the 20 minutes (if that) of prep work on the weekend like I did, then it literally takes only 20 minutes to get it on the table on a weeknight.  These meals always last us for two nights and then I get the rest for lunch at work on the third day.  It doesn't get any more perfect.  Also, Adrienne LOVES shrimp.  It's normal for her to ignore the veggies, but she even ignores the pasta.  I need to cut her off so there will be some for us.

Not only is this an easy meal to prepare, but it's also a good vehicle to use up any ingredients you have on hand.  I make some form of this type of pasta dish every other week because it is so easy and versatile.  Broccoli and tomatoes can easily be swapped out for asparagus, spinach, sundried tomatoes, peas...You name it, and I'm sure it will incorporate as well as what I've done here.  This is a great way to use up things in your fridge before they spoil.  You could even swap out leftover rotisserie chicken for the shrimp!  Use what ya got!

Quick and Easy Shrimp Pasta Bowl

6 garlic cloves, miced
1 shallot, minced
1 head of broccoli, cut into florets
1 pint of cherry or grape tomatoes
1 lb raw shrimp, peeled and deveined
6 cups low sodium chicken broth
1 box of your favorite pasta
olive oil
salt and pepper
1/4 cup romano cheese (optional)

Pour the chicken broth in a large pot.  When it comes to a boil, throw in your pasta and cook according to the package directions.  Meanwhile, preheat your oven to 425 degrees.  Place your tomatoes with some olive oil, salt, and pepper on a foil-lined baking sheet and bake for about 20 minutes until beginning to blister.  While the tomatoes are roasting, place the broccoli in a microwave safe bowl with 2 tablespoons of water.  Cover tightly and microwave for 3-4 minutes (depending on the size of your florets and how firm you like your broccoli.)  When it's done, remove the cover right away so it doesn't keep steaming and get too soft.  Heat olive oil over a large saute pan or wok. (I just got a new ceramic wok for my birthday and i love it!  It requires barely any oil.  I only need to use some for flavor.)  Sautee the shallots and garlic until the onion is soft and translucent.  Then add the shrimp to the pan.  Cook until just pink and cooked through.  Then add your broccoli, tomatoes, and about a 1/2 cup of the chicken broth.  Cook until all the flavors incorporate.  When the pasta is ready, drain off some of the excess broth, leaving some in the pot.  Add all the other ingredients to the pasta and mix it all together along with the cheese if you are using.  Try not to eat it all in one night!

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