Thursday, March 7, 2013

Butternut Squash and Shrimp Pasta

You know what happens when your internet goes down?  You lose all your recipes.

Since I have basically packed up all my books and now use only the internet for recipes, it’s a little odd to cook when you just can’t look something up immediately.  So last night when I was trying to cook dinner and the internet went out I was stuck going, how is this going to work?

It worked pretty well.  Low calorie, low fat.  Good Tasting.  Serves four.

1 lb shrimp, thawed and peeled
1 butternut squash, peeled, small dice
1 can diced tomatoes (not drained)
1 onion, fine dice
4 cloves of garlic, diced, two piles
½ lemon
1 can white beans, drained and rinsed
4 oz whole wheat pasta, variety your choice
1 can vegetable or chicken stock
1 tbs Italian Seasoning
Salt and Pepper to Taste
Fresh grated Parmesan, 1 oz
2 tsp olive oil

Toss thawed, peeled shrimp in bowl with juice of ½ lemon, 1 tsp olive oil and 2 cloves of garlic crushed.  Let marinate.
Boil squash till almost tender, drain
At same time boil pasta till almost cooked, drain
Sauté onion in 1 tsp olive oil
When onion is translucent, add garlic and Italian seasoning, sauté for 3 minutes
Add squash, tomatoes, beans, pasta, stock to onions, bring to low boil
Stir in shrimp, cover, cook for 5 minutes
Season with salt and pepper to taste
Serve with fresh parm grated on top

No need for the shrimp if you don't want to.  If you wanted to throw some fresh spinach in when you added the shrimp, that would be good to.  Frozen peas would be a fine addition also.  To make it a more complete meal I served it with roasted cauliflower.

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