Shrimp and Vegetables With Pasta

Professional chefs and domestic cooks find innovative uses for leftovers. Their recipes are regularly amazing. I had a few leftover spaghetti reachable and a few frozen shrimp that become starting to develop freezer burn. A thrifty man or woman, I could not discard those substances, and decided to mix them in an original recipe.

When I regarded in the vegetable drawer of my fridge I observed a purple pepper, a small zucchini, and a yellow onion–ingredients that cross well together. When I checked the pantry cabinets I found a few rosemary bread sticks imported from Italy. Ta da! I had the makings of a fabulous meal.

I live inside the Midwest and sparkling fish, other than Walleye and trout, is hard to get. Supposedly sparkling fish is displayed in keep instances, but this fish can be frozen fish that has been thawed. Eating fish that has been frozen, partly thawed or thawed, and re-frozen can put you at danger for meals poisoning.

Years in the past I ate a breaded fish patty sandwich (frozen fillet) and advanced Scombroid Fish Poisoning. Much to my shock, enormous hives regarded on my body. One hive protected an entire thigh. I’ve in no way forgotten this enjoy and am cautious approximately maintaining frozen fish absolutely frozen. If I purchase frozen fish I ask the personnel man or woman if it is without a doubt fresh, or defrosted fish.

Since this recipe incorporates lots of greens, I didn’t trouble to restore a salad. If you need to spherical out the meal with salad, pass beforehand and do it. Don’t expect a thick sauce with this recipe. Instead, the pasta and shrimp are flavored with a thin sauce made with butter, wine, and garlic.

Choose a dry white wine to be able to compliment the recipe substances, no longer overpower them. My husband and I loved this recipe and I assume you may enjoy it too. Because it’s iciness in Minnesota, I warmed the pasta bowls earlier than I dished up dinner. Serve this recipe with bread sticks, crusty bread, or garlic toast.

INGREDIENTS

20 frozen, cooked large shrimp
2 tablespoons olive oil
1 medium onion, halved and cut into crescents
1 small zucchini, quartered and cut into 1/2″ chunks
1 red pepper, seeded and cut into 1″ strips
1 teaspoon garlic salt
Freshly floor black pepper to taste
3 tablespoons butter
4 tablespoons small capers, drained
1 cup dry white wine
Parmesan cheese for garnish

METHOD

1. Thaw shrimp according to package guidelines. Remove tails and set apart.
2. Coat skillet with olive oil. Turn heat to medium.
3. Add onion crescents and cook dinner until soft.
4. Add zucchini and purple pepper. Cook five mins.
5. Scatter shrimp over vegetable mixture. Add pasta and toss with tongs to combine. Turn heat to low.
6. Season pasta and greens with garlic salt, black pepper, butter, and capers.
7. Pour white wine over aggregate. Cover and simmer over low warmness for 5-eight mins.

Eight. Spoon into massive soup bowls. Garnish liberally with Parmesan cheese. Makes 4 servings.