|Pantry Shrimp Pasta and Sugar Snap Peas|
A quick check of my pantry and freezer revealed the following ingredients:
|The Pantry Ingredients|
- 1 pound linguine
- extra virgin olive oil
- 1 28 ounce can diced tomatoes
- 2 pounds jumbo shrimp, frozen
- fresh garlic
- fresh sugar snap peas
- fresh spinach
- white wine, Sauvignon Blanc
- shredded Romano cheese
- salt and pepper to taste
- fresh parsley, chopped, about 1/4 cup
- fresh baby spinach (an afterthought)
Heat a couple tablespoons of extra virgin olive oil in a large pan (with a cover) over medium heat. Fill a pot with water and a generous dose of salt to cook your pasta. While the water is heating for the pasta, cook 4 cloves of chopped garlic for 1-2 minutes in the olive oil. Add the sugar snap peas (1 cup per person) and stir to cook 3-4 minutes.
|Saute the Garlic and Sugar Snap Peas|
Once the water is boiling for the pasta, add the linguine, cooking for 4-5 minutes. Drain the pasta and set aside. The pasta won't be cooked, but that's OK. It will finish cooking in the sauce, absorbing additional flavor. Meanwhile, add 1/2 cup white wine to the snow peas and cook for 1 minute. Then add the diced tomatoes and all but 1 tablespoon of the chopped parsley. Bring the sauce mixture to a boil.
|Add Tomatoes to Make a Sauce|
Add the shrimp to the sauce and top with the pasta. Cover the pan and cook for 5 minutes. Stir and add the baby spinach (about 1 large handful per person). Cover the pan and remove it from the heat. Set aside for 5 minutes. Stir to combine. Sprinkle with Roman cheese and serve.
I made a tossed salad to serve with the pasta dish and everyone was happy. No fuss...no muss...and we saved ourselves a few dollars we might have spent going out to eat. Everyone wins! You can get the printable Shrimp Pasta with Sugar Snap Peas recipe by clicking the link.
|Shrimp, Pasta and Snow Peas|
What do you do when you find yourself running late and unprepared for dinner? Take out? Restaurant meal? Pantry dinner?
Feel free to share links to your quick meal solutions in the comments.