I typically dive into more time-consuming and involved meals on the weekend, taking my time with various different elements of a meal and ending with a fantastic collaboration of everything – usually taking more than an hour. But, like many in Portland right now, I’m feeling the onset of allergy season! All I wanted to do this weekend was lie in the dark. So, what to do about dinner?
Well, it’s an old favorite in my house and one I don’t always think about – shrimp pasta! We used what we had in the kitchen for the marinade, allowed them to soak in the flavors for about an hour and then boiled some noodles, cooked the shrimp and voila… delicious dinner!
- Red wine vinegar
- 1 clove garlic
- Splash of white wine
- Splash of olive oil
Add uncooked, de-veined shrimp to marinade. Allow to marinate for as long as possible (even just 15 minutes is good!).
Bring water to a boil and add noodles. We used linguini noodles, but fettuccine, spaghetti, even macaroni noodles would be fine.
Add a tablespoon of olive oil to a pan on medium heat and place the shrimp in the pan. Sprinkle some sea salt in the pan, if you have some. Add some cut up broccoli at the end and cook until dark green. Cook shrimp until pink and tails have curled in.
Place noodles on your plate and add shrimp and broccoli on top. Drizzle a little olive oil over the dish, a pinch of sea salt and sprinkle any fresh herbs on top to garnish and for flavor – we used basil.
And dinner is served – delicious homemade meal with only 10 minutes of prep time!