Рецепт Summer Spaghetti & Shrimp Bowl
Shrimp. Check!
Pasta. Check!
Summer Vegetables. Check!
That’s all you need for this simple summer night dinner idea.
Oh yeah, I forgot to mention, you will need some white wine. You can use it in this recipe as well as enjoy a glass while you’re cooking. For a good measure have one more with dinner. Why not? It’s Friday.
Put on some music, pour yourself a glass and make this dish. I promise you won’t regret it.
Shrimp is my ultimate lazy ingredient. I can come up with a dinner idea in no time and it’s always guaranteed to be delicious.
So tonight, pick up some shrimp, cook up some pasta and enjoy a glass of wine. Imagine yourself cuddled up on a couch, with a bowl of this yumminess and a great movie. I convinced you, haven’t I?
Enjoy.
Summer Spaghetti & Shrimp Bowl
Author: Kathy Steger
Serves: 4
- ½ lb large shrimp, peeled and deveined
- 1 package uncooked spaghetti
- 3 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium zucchini, thinly sliced lengthwise
- 1 medium carrot, thinly sliced lengthwise
- 3 cloves garlic, finely chopped
- 1½ tsp. fresh rosemary, chopped
- 2 tbsp. grated Parmesan or Pecorino Romano cheese, plus more for serving (optional)
- 1 tsp crushed red pepper flakes
- ¼ cup white wine
- ¼ cup low sodium chicken stock
- sea salt and black pepper, to taste
- fresh parsley, finely chopped
First cook the spaghetti by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
Preheat olive oil in a skillet, add shrimp, season with a little salt and pepper. Cook until the shrimp is not longer raw inside, about 2 minutes on each side. Remove shrimp from the skillet.
To the same skillet, add garlic, red pepper flakes and rosemary. Stir together and cook 1 min.
Add white wine and chicken broth. Bring to a simmer and allow to reduce by ¼.
Add zucchini and carrots to the broth mixture. Continue cooking another 2 minutes. Turn of the heat and stir in the cheese.
Return pasta and shrimp to the skillet. Gently combine all the ingredients.
To serve sprinkle with fresh parsley, more cheese and red pepper flakes.
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