Hey there! Work week treating you okay? If it’s anything like mine, you’re probably finding your energy meter on low. When I get home in the evening, all I want to do is kick off my heels, change into some comfy clothes, and forget (most) of what happened earlier in the day. It’s all I can do to just pour myself a well earned glass of wine…or two. Let me tell you! I am in very real danger of dining on potato chips or a Lean Cuisine…that is if I had the will-power to bypass Chick-fil-a on my way home!
My knight in shining armor on days like these is a shrimp. No really, a shrimp. I am telling you, shrimp is one of the handiest ingredients around. I always have at least one bag of Wegman’s Belize Shrimp in my freezer. Not only do they cook quickly, these little guys are low calorie, low fat, and a source of Omega-3s. Here is how easy it is. Walk in the door, drop your bags, open the freezer and dump these babies into a bowl. Run some cold water over them then let them sit in the water while you go wash your face, change your clothes, sort the mail, etc. Chances are that when you’re done, the shrimp will have thawed out. How’s that to thawing out a frozen chicken breast in the microwave that will probably dry out on you if you don’t keep an eye on it? Go ahead, hit that Easy So, you may have guessed today’s delight involves shrimp. This recipe is based on a dish the boys made for dinner a few weeks ago. Now, his version of anything involves lots of butter. My version omits the butter and poaches the shrimp in low sodium chicken broth instead. Oh, and don’t forget the wine! This dish works wonderfully with a dry white that has a good acidity, like a New Zealand Sauvignon Blanc or a Chilean Torrentes.
Just think, in a few short minutes you will have a tasty meal and forget for a moment what an Inbox is.
Brothy Shrimp and Noodles
- 1 lb uncooked 31/35 shrimp, peeled or unpeeled
- 2 cups tomatoes, diced or halved cherry tomatoes
- 4 large cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 cup dry white wine
- 2-3 tbsp fresh basil, chiffonaded
- 2 tbsp olive oil
- ½ box to full box of Angel Hair Pasta
- Freshly shredded Parmigiano-Reggiano to taste
- Cook pasta according to package directions
- Drizzle a large pan with olive oil and heat over medium-high heat.
- When pan is heated, add garlic and give it a few stirs
- Add tomatoes and season with salt and pepper. Stir contents a few times around the pan
- Add broth and then wine and bring to a low boil
- Once it starts to boil, add shrimp
- Stir shrimp and let cook about one minute
- Add basil and stir shrimp again. Shrimp cooks fast and will be done within another minute
- Serve over pasta on either a plate or bowl depending on how much broth you prefer and top with the Parmigiano-Reggiano.