Shrimp in Pasta
Shrimp sauteed in a skillet with pasta, garli, tomatoes and parsley added
Ingredients
- olive oil
- 10-12 large shrimp peeled and deveined
- 2 cups penne pasta or rigitoni
- 1/2 cup chopped fresh parsley or 1/4 cup dried
- 3 large cloves garlic chopped
- 2 cups fresh tomatoes cut into large pieces
- salt and pepper to taste
- 2 tbsp grated parmesan cheese optional
Instructions
- Put a pot of water on for the pasta. Add the pasta and the salt. When the pasta water comes up to a fast simmer it will be just shy of al dente and time to add it to the skillet. If it is ready to go into the skillet before the shrimp and the veggies are ready for the pasta just drain all but about a couple of tablespoons of the water out and put the pot on an idle back burner. Remember the pasta is going to get a little more cooking time in the skillet.
- Put a skillet on at medium high and add just enough olive oil to cover the bottom. Cut up the shrimp into 2 or 3 pieces each depending on the size and how big you want the pieces. And, chop up the garlic.
- Put the garlic and the shrimp into the skillet and toss them a few times as they cook. Cut up the tomatoes and parsley. Or, whatever veggies that you have decided on. Don’t forget that they have to be very fast cooking ones. Like peas or spinach.
- When the shrimp has started to turn pink add the veggies to the skillet. Toss it all together. We like it with some grated parmesan cheese sprinkled on top just before it’s done.Add the pasta to the skillet and toss a few times as the pasta finishes cooking. When the shrimp chunks are opaque in the middle and the pasta is al dente it’s ready for you to enjoy.It’s a quick and easy weeknight dinner. And a very good one.
Nutrition
Calories: 476kcalCarbohydrates: 86gProtein: 23gFat: 4gSaturated Fat: 1gCholesterol: 80mgSodium: 317mgPotassium: 293mgFiber: 4gSugar: 3gVitamin A: 43IUVitamin C: 3mgCalcium: 131mgIron: 2mg
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