Monday, March 29, 2010
I've been eating a lot of shrimp lately. It's quick, easy and makes for a perfect weeknight protein. I've been eating less meat (especially red meat) so for me, shrimp is a great alternative. I feel like like I'm eating a meat, and shrimp is always such a treat.
This was one of those "clean out your pantry" type of meals. I just mixed up a bunch of things that I had on hand, and it worked out REALLY well! This pasta dinner was so flavorful, light and healthy. I really loved this and will certainly make it again.
1/2 12 oz. box farfalle pasta
1/2 head fresh broccoli, trimmed and chopped into medium pieces
8-10 precooked shrimp, thawed and lightly seasoned with salt and pepper
1.5 cups chicken stock
aprox. 2 tbsp. cornstarch
1 fresh tomato, chopped
juice of 1/2 a lemon
2-3 fresh thyme sprigs, chopped
fresh Parmesan cheese
Bring a medium pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. During the last 3 or 4 minutes of cook time for the pasta, add fresh broccoli to the pasta water (keeping the pasta in the pot). Cook until pasta is done and broccoli is bright green and slightly softened. Be careful not to cook the broccoli too long - 3 minutes is about all you'll need. Drain pasta and broccoli and set aside.
In a large saucepan sprayed with non stick spray over medium-high heat, add shrimp. Cook until seared, about 2-3 minutes then flip shrimp to their other side and cook for another 2-3 minutes. Reduce heat to medium and add chicken stock, lemon juice and thyme leaves and whisk in corn starch until well combined. Cook until thickened, and season with salt and pepper. When sauce has thickened sufficiently, add pasta, broccoli and tomato to the saucepan. Toss everything together and serve hot. Top with freshly grated Parmesan cheese, if desired.