I’ve been working on my resolution of wasting less food and planning my meals in advance. However, there are still those nights when I get home and don’t have a plan ready for dinner. That’s why I like to have a few meals like this one ready to go.
It is easy to throw together since you can use frozen shrimp and you can use whatever vegetables you have lying around.
Browned Butter Pasta with Shrimp and Vegetables
Serves 2 (but can be increased/decreased as needed)
- 4-6 oz of uncooked pasta
- 12 – 16 frozen fully-cooked deveined shrimp (depending on size)
- 1 clove minced garlic
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp of dried Basil
- 1 cup cooked vegetable of your choice ( I used cooked green beans but you could use asparagus, peas, carrots or any other cooked vegetable you have on hand).
- 2 Tbsp of shredded Parmesan cheese (optional)
If you do not have cooked vegetables, quickly cook them.
Fill a pot with water and start to cook pasta according to package instructions. While the water is boiling, heat the olive oil and garlic in a medium non-stick skillet over medium heat. Meanwhile thaw the shrimp by running under warm tap water in a colander. Continue to cook the garlic until browned. Once the shrimp are thawed add the shrimp to the garlic and oil. Cook the shrimp to desired preference (I like mine browned but not too well done). Lower the heat to low if necessary.
Once the water has reached a boil, add the pasta and cook according to package instructions. Once the pasta is ready, drain the pasta well to remove all extra water. Bring the skillet back to medium heat if you lowered it. Add the butter to the non-stick skillet and let the butter melt. Make sure to use the butter to pick up all the flavorful bits of garlic. Add the vegetables and pasta and cook until vegetables are warmed. Serve in bowls and top with parmesan cheese (optional).
Categories: everything else