Ingredients
- 1 lb raw, frozen shrimp (peeled and deveined)
- 1 Tbsp olive oil
- 1 onion, chopped (or 1 cup frozen chopped onion)
- 2 cloves garlic, minced
- 1 lb pasta (any shape)
- 1 lb frozen vegetable(s) of choice (broccoli, peas, peppers, etc.)
- Salt and pepper to taste
- Basil or oregano. to taste (optional)
- Juice of one lemon (optional)
- Cherry tomatoes (optional)
1. Thaw the shrimp in the fridge overnight, or in a bowl of cool water 20 to 30 minutes before cooking. Remove tails, if present.
2. Fill a large pot with 6 quarts of cold water. Turn heat to high and cover to bring to a rolling boil.
3. In a large skillet, heat olive oil. Add the onion and sauté for 5 minutes, then add the garlic and cook for another minute. Move the onion and garlic to a large bowl and set aside. Add the shrimp to the skillet and cook over medium heat for about 3 minutes on each side, until pink. When shrimp are done, add them to the onions and garlic.
4. Meanwhile, when the water is at a full boil add the pasta. Add the frozen vegetables to the pasta pot according to their cook time. (For example, frozen peas should go in ~6 minutes before the pasta is done, frozen peppers should go in ~3 minutes before the pasta is done, etc. Check the packages for timing.)
5. Drain pasta and vegetables, add them to the onions, garlic, and shrimp. Mix together well.
6. Add salt and pepper to taste, as well as herbs, lemon juice, and tomatoes (if using).
Per serving: Calories: 390; Total Fat: 12 g; Saturated Fat: 2 g; Total Carbohydrate: 56 g; Total Sugars: 5 g (Added, 0 g); Dietary Fiber: 8 g; Protein: 19 g; Sodium: 340 mg; Potassium: 118 mg; Calcium: 26 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(lb=pound; Tbsp=tablespoon; g=grams; mg=milligram(s); mcg = micrograms.)
Adapted recipe and photo courtesy of www.OldwaysPT.org