Friday, February 1, 2013

Garlic Shrimp Pasta with Broccoli

It's seafood night here at the Foodie Mama house and K has been craving garlic shrimp, so I decided to make it a meal. He's content to just eat a dozen or so shrimp and be done with it, but the mom in me insists that there be some veggies and whole grains involved. This is so easy and comes together so fast; perfect for a quick weeknight dinner.

The great thing about this meal is that you can totally change it to suit your family's tastes. Use a different cut or type of pasta, swap out the shrimp for chicken, or toss in a veg other than broccoli. Have fun with it!

Garlic Shrimp Pasta with Broccoli
Makes 4 servings

What I use:
  • 6 oz. whole wheat angel hair pasta
  • 9 oz. bag fresh organic broccoli florets, about 2 cups
  • 12 oz. (31-40 size) raw shrimp, peeled (I cut them in half, or you could use a smaller size)
  • 1/4 c. butter
  • 1/4 c. olive oil
  • 1/4 c. minced garlic
  • 1 Tbsp. Italian seasoning
  • 1/2 tsp. salt

How I do it:

1. Bring a large pot of water to a boil for the pasta.

2. In a large skillet, melt the butter with the olive oil over medium heat, then add the garlic.

3. Add the pasta to the boiling water.

4. Add the shrimp to the skillet.

5. Sprinkle the Italian seasoning and salt over the shrimp.

6. Cook the shrimp until they are pink and not overcooked, about 3 to 4 minutes.

7. Drain the pasta and return to the pot.

8. Add the shrimp to the pasta pot, making sure to get all of the butter, oil, and garlic. (I use a rubber spatula.)

9. Toss everything together and serve.

Note: Most of the tips of the broccoli will fall off, leaving the stems behind. It makes the pasta look really cool to have the little green specks all throughout it. You can pick the stems out if you want; I leave them in.

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