These days, I’m all about the quick recipes that come from the pantry or the freezer. This recipe is quick, easy, and I’m betting that you have most things on hand already. Less time shopping equals a happy mama. The taste is very mild, which means that kids will approve it. If you want more flavor, sprinkle on some crushed red pepper.
Pasta with Shrimp and Vegetables
1 package of spaghetti (or other pasta of your choice), cooked to directions
1lb cooked shrimp, tails removed
4 TBSP butter or dairy-free alternative
1/2 white onion, finely chopped
1 TBSP minced garlic
1 c. frozen peas or broccoli
1 c. milk of choice
1/4 c. heavy cream or dairy free yogurt
2 tsp. basil
parmesan cheese, for topping
salt and pepper, to taste
Prepare spaghetti while you cook everything else. If using frozen shrimp, let thaw while you cook.
In a large skillet, melt butter over medium heat. Add garlic and onion, increase heat to medium-high, and sauté for about five minutes or until onions are tender, golden and fragrant. Add frozen vegetable to skilled and cook until warmed, about 5 min. Lower heat to med-low and slowly pour in milk and heavy cream.
Cook for about 5 min or until sauce begins to thicken. If you want a thicker sauce, you can stir in a tablespoon of cornstarch at this point. Add shrimp, basil, salt and pepper, and heat through. Combine with spaghetti. Top generously with parmesan cheese.