Shrimp & Broccoli Pasta - quick recipe
Growing up, I always thought my Mom was amazing at what we called "Survival Cooking". We could be periodically broke but we were never hungry. I was talking to my Mom about this the other day and she told me that I was the one that could look in fridge and the cabinets and come out with a full meal when everyone else thought we didn't have anything to eat. I managed to hold on to that skill and paired it with gourmet skills I learned from my father. Now I like to think that I can come up with a gourmet recipe with whatever I find in the kitchen. Survival Gourmet at your service. Sometimes simplicity is best when you are whipping up some dinner and that is the mantra for this dish. I rummaged around in the freezer and found some frozen shrimp, broccoli, and peas. I always keep pasta in the house so I went to work.
Here are the ingredients for my quick Shrimp & Broccoli Pasta recipe: 2 servings worth of dried pasta (I used Vermicelli because that's what I had.) 1/2 lb frozen shrimp (I buy peeled, deveined, and tail-off) 1/2 lb frozen broccoli florets 1/4 lb frozen peas 1/2 stick of butter 1/4 cup parmesan cheese 2 TBSP minced garlic (I keep a jar in the fridge for dishes like this.) 1 tsp Sea Salt 1 tsp each Three Peppers (Black, White, and Cayenne) 1 tsp Granulated Garlic 1/2 teaspoon ground nutmeg (optional) Cooking instructions: 1. Thaw the shrimp and broccoli in cold water. 2. Boil the pasta in salted water. Cook to just before al dente. 3. Heat 1 tbsp of olive oil in a skillet. 4. Add the shrimp and broccoli to the skillet. Stir occasionally. 5. Cook until the shrimp start to turn pink. 6. Add 1/2 of the butter. When it melts, add the peas, garlic and the seasonings. 7. Mix well. Cook for 3 minutes. 8. Add the pasta, the rest of the butter, and the parmesan. Mix until the pasta is coated. 9. If it is too thick, add 1/4 cup of the salted pasta water. 10. Serve and eat!
Please let me know when you try this recipe and what you think!