Saturday, February 22, 2014

Easy Shrimp and Pasta


We love seafood at our house, so fortunately this easy shrimp and pasta is not only delicious, but quick. It is one of my go to meals when we want something quick and satisfying. One of the great things about this recipe is that you don't have to thaw the shrimp. Or in my case, remember to take something out of the freezer to thaw in time for dinner preparation ;)

Ingredients:
1 lb box spaghetti (or pasta of your choice)
2 bags frozen shrimp - cooked, peeled and deveined (depending on the size of shrimp, wt. will vary)
1/4 cup olive oil
1 tablespoon Italian seasoning
2 cloves minced garlic
Salt and pepper to taste
Optional:
Chopped parsley
Parmesan cheese

Directions:
1.  Put your pasta on to cook.
2.  Put your shrimp in a colander and run a little cold water over it.  You don't have to completely thaw it, just get the process started. Once the shrimp are partially thawed you can remove the tails unless you like to eat them or want to pick the tails off as you eat :) *** As you can see from the pics, I forgot to do it this time.
2.  Saute olive oil and garlic in a small frying pan. Then add Italian seasoning, salt and pepper, heating just long enough (a minute or two) to release the flavors of your spices.  You could also do this using your microwave ( at 15 second intervals).  Be careful not to burn your spices or oil....if your spices turn brown or don't have a pleasing "herby" aroma, try again. I can tell you from experience that you can't fix that.
3.  Once your pasta is done, pour the pasta and boiling water over the shrimp.  Since your shrimp is precooked all you need to do is heat it. (There's nothing worse than overcooked, rubbery shrimp.)
4.  Put your shrimp and pasta back in the pan, pour your seasoned olive oil in and stir to coat. If it seems too dry you can add a little more olive oil. You don't want it dripping, just moistened.
5.  Sprinkle with parsley and Parmesan cheese, if desired.

Serve with a nice tossed salad and dinner is ready in about the time it takes to boil a pot of water :)

**** Notes:  This works well for smaller servings also. I gave this recipe to my neighbor and she makes it frequently. She said that she just takes a handful of shrimp from the freezer, cooks a small amount of pasta, decreases the olive oil and spices, and has an easy, healthy dinner for herself.
I have also added cooked broccoli to this recipe to change it up.
This is easily reheated for leftovers and doesn't really seem to dry out when reheated because of the olive oil.

Please let me know what you think.  I'd love to know what other changes you make to up the ante on this easy dish.

Thanks for stopping by,
Terri

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2 comments:

  1. Oh yummm! This sounds so good, and easy, think it will go to the top of my try it list! We had Posole soup for lunch today, just the thing for a cold, snowy February day. And yesterday was tomato! ;-)

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    1. I'm going to try the posole soon :) if you're a shrimp fan it doesnt get much easier than this. Let me know what you think.

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