Shrimp & Veggie Pasta
When you are in the mood for pasta but want to make it healthy and there are lots of veggies in the fridge, you whip up this creamy concoction! This recipe needs two skillets going simultaneously so you may want to cook the pasta first and set aside. (All 3 going at the same time makes sipping wine a little difficult.)
Whole Wheat Spaghetti or Linguine Noodles
1 pound shrimp, peeled and deveined
1 5.2 ounce Boursin cheese, garlic and herb flavor
1 bunch asparagus, ends trimmed off and cut into bite size pieces
4 tbsp butter
2 cups broccoli florets
1-1 1/2 cups cherry tomatoes
1/2 cup shredded parmesan cheese
Note: this recipe makes 4-6 servings depending on desired portion size. If cooking on a gas stove, medium low heat is recommended.
Cook 4-6 servings pasta noodles according to directions. Drain. Set aside.
Heat two large skillets over medium heat. Add two tbsp butter to each and melt to coat pan.
In the first skillet, add the broccoli florets and stir well. Sauté 3-5 minutes.
Meanwhile, in the second skillet, add the shrimp and stir well to coat in butter. Sauté 6-8 minutes. Sprinkle with kosher salt.
After the broccoli has sautéed for about 3-5 minutes, add the asparagus and stir well. Continue cooking for another 3-5 minutes. If you like your veggies soft, saute a few minutes longer. If the veggies are done before the shrimp just simply turn the heat off and let them sit.
Once the shrimp have turned pink all around, add the Boursin cheese and cherry tomatoes to the pan. Continue constantly stirring while the cheese melts. About two minutes. Once the cheese is melted, turn off heat, add parmesan and stir in.
Serve up the noodles, topped with the veggies, then topped with the creamy shrimp and sauce. Sprinkle with more parmesan if desired.