Easy, Fast and Filling...What more could you ask for? I love to cook but sometimes I just don't feel like making a big fussy meal, especially on a weeknight after working all day. No thanks. That's why I like having quick cooking pasta like angel hair and frozen cooked shrimp on hand. You can whip up a meal in a matter of minutes with either one of these ingredients. And when paired together, you get a "heavenly" combination. That's why I'm calling it...
Angelic Pasta and Shrimp Primavera
by Mixed Salad Annie
8 oz. Angel Hair Pasta
1 tablespoon kosher salt
1 pound frozen cooked shrimp, thawed
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup green beans, ends trimmed and halved
1 cup black and green olives, sliced
1 - 8 oz. jar red roasted peppers, cut in strips
1 cup grape tomatoes, halved
1/3 cup fresh parsley, minced
Sea salt and freshly ground black pepper
Bring a large pot of water to a boil and add salt. Add pasta and cook until al dente according to package. In a large non-stick skillet heat oil and garlic over low heat for about 4-5 minutes until garlic is soft but not brown.
Add green beans and stir to coat with oil and garlic. Raise heat to medium-high, add wine and bring to a boil. Cover, turn heat back down to low and simmer for about 5 minutes. Add olives, red peppers, shrimp, salt and pepper and parsley. Add cooked pasta to the skillet and combine all ingredients.
Serve immediately.
by Mixed Salad Annie
8 oz. Angel Hair Pasta
1 tablespoon kosher salt
1 pound frozen cooked shrimp, thawed
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup green beans, ends trimmed and halved
1 cup black and green olives, sliced
1 - 8 oz. jar red roasted peppers, cut in strips
1 cup grape tomatoes, halved
1/3 cup fresh parsley, minced
Sea salt and freshly ground black pepper
Bring a large pot of water to a boil and add salt. Add pasta and cook until al dente according to package. In a large non-stick skillet heat oil and garlic over low heat for about 4-5 minutes until garlic is soft but not brown.
Add green beans and stir to coat with oil and garlic. Raise heat to medium-high, add wine and bring to a boil. Cover, turn heat back down to low and simmer for about 5 minutes. Add olives, red peppers, shrimp, salt and pepper and parsley. Add cooked pasta to the skillet and combine all ingredients.
Serve immediately.
5 comments:
The heavens are shining down on your wonderful sounding recipe. I'm praying that I'll be able to make it someday.
I seriously love frozen cooked shrimp. So easy!
Ooooh, this looks fantastic! I love the addition of black beans and roasted peppers!
Aww...I wanna see you roasting those peppers! :D
Emiline, I hope the heavens are looking down on me and I'm sure you can handle this one without any prayers!
Elle, Thanks and by the way I can see why you thought the black things in the photo were black beans but they are actually black olives. But now I want to try it with black beans, thanks for the idea!
Jen, Yup.
WMM, Yes I know, but sometimes convenience wins over freshly roasted. Especially in this case where I'm trying to get dinner on the table quickly after work!
When I have the time I will certainly roast them myself, thanks for the encouragement!
Annie - this looks so light and refreshing!
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