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Try as I might, Men will not eat a meal without meat!
I'm not finger pointing, it's a simple fact of life. To be fair, I'll add- a woman will not check the tire pressure. These are just little things, we learn to tolerate, about each other. So making Pasta Premavera in it's classic form, is out. I like to top it with a shrimp and feta dish, that I think goes really well with it. I cook the shrimp last, since it only takes a few minutes.
For the Shrimp:
2lbs. raw medium shrimp-peeled and de-veined
1Tbl. minced garlic
1Tbl. balsamic vinegar
6oz. crumbled feta cheese
For the pasta: You can use any vegetable you like.
1lb. any pasta- I like to use small shells
6 sliced spring onions-white part, only
10 asparagus-diagonally sliced
1 bell pepper-quartered and julienne sliced
1 zucchini -sliced in half horizontally, and thin sliced
1/2cup shredded carrot
1Tbl.. minced garlic
salt and pepper to taste
zest from 1 lemon
juice from 1/2 lemon
2Tbl. balsamic vinegar
4oz. fresh mushrooms-sliced
1/4cup grated Romano cheese
Marinate the shrimp, in the garlic and balsamic vinegar, while you are cutting the vegetables.
Next begin cooking the pasta, according to package directions.
Preheat the oven to broil.
Heat the olive oil, in a skillet.
Add everything except the mushrooms and Romano cheese. saute until the peppers are crisp tender.
Add the mushrooms and cook until the mushrooms sweat. Turn off the burner.
Drain the pasta, add the vegetables and Romano. Toss to combine.
The shrimp only takes a few minutes to cook, so I wait until now.
Heat the 2Tbl. butter in a skillet, add the shrimp, and cook until the shrimp begins to turn pink.
Sprinkle the Feta over the shrimp, and put the skillet in the broiler, for about 2 minutes, or until the cheese browns a bit.
Serve the shrimp over the pasta.