Days off from work are always fun, but being off on Monday is especially great. It's like I'm breaking the rules or something! My mother-in-law, Pat, has all sorts of tricks and helpful tips to making meal planning easier. One is that she usually keeps a frozen fish or crab package (the kind you buy at the grocery store) in the freezer. It's an easy go-to when you need to make dinner but do not want to run to the store to do so. We've started doing this, always keeping a small package of chicken (breasts, tenders, leg quarters, drumettes, whatever) or 1/2 pound shrimp in our freezer. I can't tell you how convenient this has been on so many occasions! (Plus, it lowers grocery bills on tight weeks.)
Shrimp pasta is one of those meals Matt and I never get sick of, it's pretty inexpensive, and we've never made it the same way twice.
20 minutes, serves 2-4
1/2 pound (8 oz) pasta (we used tomato basil)
3 TB cup olive oil
1/2 pound of shrimp, thawed (peeled, rinsed, tails on or off)
1/3 green pepper, chopped
1 TB butter/margarine
2 TB water
Dash of oregano, basil, salt
1/3 t. black pepper
1 t. garlic powder
2 TB fresh chopped rosemary
1 TB capers
1 1/2 cups frozen broccoli, heated in microwave for 4 minutes
1 In a large pot, bring water to a boil. Drop in pasta and cook according to package.
2 In a skillet or wok, pour in olive oil on medium high heat. Drop shrimp in and cook for 3 minutes. Add in green pepper and stir with wooden spoon. Next add in butter, water, and rest of spices and capers. Continue stirring and let cook for a few minutes. Add in broccoli.
3 Drain pasta and serve shrimp sauce over pasta.
This a light, flavorful pasta that is a meal by itself. If you have different veggies, throw those in, too.
Handful of spinach leaves
Red bell pepper
Matt's birthday is Thursday, and I have some surprises in store that will be shared.