Do you ever sit in your kitchen and wonder what to cook, or are you a planner? I try to be a planner, but the hubby has an erratic work schedule. I never know what time he will be home, let alone if he is even going to eat what I cook. Even when I do plan ahead, I have a tendency not to cook what I planned if I am not in the mood for it or if I don’t have the energy it takes to cook.
Sometimes, as much as I enjoy cooking, I wish I had someone who would do it all for me. Shop, prep, cook and clean. Leave the consuming to me
But I have to admit, this simple shrimp and pasta recipe is a great spur of the moment dish to create.
SIMPLE SHRIMP PASTA
9 PP per serving
- 1 package(12 oz) spaghetti
- 1/4 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1/8 cup olive oil
- 1/2 lb. shrimp, thawed and deveined, if frozen
- 2 teaspoons dried parsley or 1/2 cup fresh parsley, chopped
- pinch red pepper flakes
Heat pan over medium high heat add 1 tablespoon olive oil and reduce to low heat
Cook and drain pasta.
Add garlic to heated pan and sauté lightly, add parsley, red pepper flakes and shrimp and continue to sauté until the shrimp turns pink about 1 or 2 minutes.
Mix the remaining oil and cheese together.
Toss hot pasta with the oil, garlic, parsley and shrimp mixture.
Stir in the Parmesan cheese mix ..
Serve immediately. We like to serve with lemon wedges.