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Sunday, March 8, 2009

“Whatever-Is-In-My-Pantry” Pasta

There are days when you have all the time in the world to come up with some masterful culinary creation. And there are days when you just couldn’t be bothered. Today is one of those days.

Whether you have just arrived home from work, dead tired, or you are famished and didn’t have the chance to buy groceries yet, there is always a day when you need sustenance and pleasure as simply as it will come.

So, what do you do? Some people reach for potato chips, chocolate bars, and other convenience foods. Some people pick up the phone and speed dial their favorite delivery. Me? I reach into my pantry and fish out whatever food is in there that is still edible. Once I’ve inventoried the goods, I need to decide… either take it or leave it. Well, I think I’ll take it.

Today, in my pantry, fridge, and freezer combined, I unearthed the following: Pasta (well, of course everyone has a box or bag of pasta kicking around), a few random vegetables, and about a handful of frozen, precooked medium sized shrimp. Hmmm… it definitely could be worse.

So, here we go… Simple Shrimp and Veggie Cappellini. Sounds exotic right? That’s what's so great about pasta! With a few simple ingredients, in no time at all, you can transform this pantry staple into a feel good, no fuss meal. Much better than delivery, anytime!

Simple Shrimp and Veggie CappelliniServes 2

2 cups Vegetables, cut into chunks (I used yellow pepper and courgette)
1 medium tomato, diced
1 clove garlic, minced
1 small onion, sliced
¼ tsp Salt
Freshly ground pepper
1 cup frozen shrimp
170 grams of dried pasta (about 85 grams per person)
Olive oil
Parmesan Cheese (for garnish)

Heat about 2 tbsp of olive oil in a pan and sautee the vegetables, garlic, and onion together until just softened. Add tomato and salt and pepper and heat through.

Cook pasta in boiling salted water. When almost cooked, add frozen shrimp to the pan with the pasta, and let it come back up to a boil. Strain, reserving a little pasta liquid.

Add the pasta into the pan with the vegetables and toss all together. Add some of the pasta liquid and salt and pepper to taste.

Divide the pasta into 2 servings. Drizzle with some extra virgin olive oil and garnish with some freshly grated parmesan cheese. Enjoy!

1 comment:

  1. i love the idea. we always need a way to clean out the pantry. thanks for the inspiration.