This is a light pasta dish. If you're looking for better flavor, fresh veggies, herbs, cheese and shrimp are always better, but sometimes they are not sitting in the fridge. I ran with what I had.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Serves about 2
- Angel Hair pasta 1/3 box
- Shrimp--pre-cooked, frozen, deveined and all that goodness
- Garlic--1 clove chopped
- Onion--2 tblsp chopped
- Celery--1 stalk chopped
- Green onion--1 stalk chopped
- Chicken stock 1 cup
- Olive Oil--2 tblsp
- Oregano & Basil to taste
- Parmesan Cheese--1/2 cup or more (to taste)
- Rinse shrimp under cold water to start thawing them
- Set pot of water to boil
- Chop all your veggies, heat a skillet and swirl in your oil, let warm.
- Add garlic, onion, celery, oregano and basil. Cook a couple minutes until onion is glassy.
- Add chicken stock and green onion.
- When stock starts to simmer, add shrimp.
- Drop pasta into BOILING water. Angel Hair is the thinnest pasta out there. It only takes a few minutes to reach Al Dente, so don't wander off.
- When shrimp is just thawed, start adding cheese. Keep stirring to melt. The parmesan will melt quickly. Let sauce simmer on low while pasta finishes.
- Test pasta for being done. Drain.
- Either mix pasta with a swirl of oil to prevent sticking or mix with sauce.
Enjoy the race at Talladega tomorrow. You could probably throw this dish together during the caution for The Big One.