Report card day in elementary school was always exciting for me (yes, I was a nerd) because my Dad would give me money, a new book (American Girl/Baby-sitters Club)and I would get to pick either a restaurant or a dish for my Mom to make for dinner. When I picked a dish, it was ALWAYS shrimp and spaghetti!
Today, Whole Foods had shrimp on sale and I eagerly snagged some so I could make this fabulous childhood classic! š This is basically a really easy way to jazz up pasta by simply embellishing the sauce.
(Note: the making of this dinner does not include $5 from my Dad or a new book. Prepare at your own risk.)
Need:
.5 jar marinara sauce (you can use a full jar; I kept this to a minimum since I’m allergic to tomatoes)
.25 bag whole wheat pasta
1 pound shrimp (15-18 count; ask the seafood counter to peel and devein for you)
1 zucchini
.25 onion
EVOO
Hollyized Steps:
Start boiling your water for the pasta so everything will be ready at the same time.
Slice the zucchini into thin slices and then into fourths; finely chop the onion.
Then add some EVOO (about 3-4 tablespoons) to a large pan on medium heat. Add the veggies and shrimp to the pan and stir to lightly coat with the EVOO.
Once the water in your large pot is boiling add the pasta and set a time for eight minutes. Then add the sauce to your pan with the shrimp and veggies. Coat everything with the pasta sauce and cover on medium heat. Be sure to stir after four minutes so that the shrimp cooks evenly.
Once the timer goes off, drain the pasta and remove the pot from the heat. Make sure the shrimp are fully cooked in the pan. Once they are, transfer the sauce from the pan into the pot. Then mix in the pasta al dente.
Serve into a bowl and you are DONE!!! (Feel like an A+ student now?!) Big kids can enjoy this with a glass of chardonnay and finish off with a salad.
saucy minx
Ingredients
- .5 jar marinara sauce (you can use a full jar; I kept this to a minimum since Iām allergic to tomatoes)
- .25 bag whole wheat pasta
- 1 lb shrimp (15-18 count; ask the seafood counter to peel and devein for you)
- 1 zucchini
- .25 onion
- EVOO
Hollyized Steps:
- Start boiling your water for the pasta so everything will be ready at the same time.
- Slice the zucchini into thin slices and then into fourths; finely chop the onion.
- Then add some EVOO (about 3-4 tablespoons) to a large pan on medium heat. Add the veggies and shrimp to the pan and stir to lightly coat with the EVOO.
- Once the water in your large pot is boiling add the pasta and set a time for eight minutes. Then add the sauce to your pan with the shrimp and veggies. Coat everything with the pasta sauce and cover on medium heat. Be sure to stir after four minutes so that the shrimp cooks evenly.
- Once the timer goes off, drain the pasta and remove the pot from the heat. Make sure the shrimp are fully cooked in the pan. Once they are, transfer the sauce from the pan into the pot. Then mix in the pasta al dente.
- Serve into a bowl and you are DONE!!! (Feel like an A+ student now?!) Big kids can enjoy this with a glass of chardonnay and finish off with a salad.
