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.
The heavens are shining down on your wonderful sounding recipe. I'm praying that I'll be able to make it someday.
ReplyDeleteI seriously love frozen cooked shrimp. So easy!
Ooooh, this looks fantastic! I love the addition of black beans and roasted peppers!
ReplyDeleteAww...I wanna see you roasting those peppers! :D
ReplyDeleteEmiline, I hope the heavens are looking down on me and I'm sure you can handle this one without any prayers!
ReplyDeleteElle, 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!
ReplyDelete