tuscan shrimp
Another pleasant accident. I needed to use up a lovely orange bell pepper and yellow squash for dinner. I'm amazed that it was so delicious. As I mentioned in the photo, I'm dieting, so I didn't make the pasta shells for myself, but really, it would be equally perfect served over pasta shells.
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For tuscan shrimp
- CONCHIGLIE WITH PARMESAN (OPTIONAL)
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1 boxmedium conchiglie
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2 Tbspolive oil, extra virgin
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1/2 cgrated Parmesan cheese
- TUSCAN SHRIMP
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2 Tbspextra virgin olive oil
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1 lgorange bell pepper, chopped
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1 mdyellow onion, chopped
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1 lgyellow squash, chopped
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2 clovegarlic, crushed
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1 Tbspdried oregano
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1/4 tspred pepper flakes or to taste
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1/4 tspsalt or to taste
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3 cmedium shrimp, peeled and deveined
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2 Tbspgrated Parmesan cheese
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1 cFeta cheese
How To Make tuscan shrimp
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1Bring a pot of salted water to a boil. Add pasta shells and cook to al dente. Remove from heat, and drain. Toss with olive oil and a half cup of finely grated Parmesan. Set aside.
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2While pasta is cooking: In another large pot or Dutch oven, add olive oil, chopped veggies, and garlic. Cook over medium-high heat until they begin to liquefy - about 5 to 10 minutes or so. (I used a Dutch oven on the stove.)
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3Add shrimp, red pepper flakes, and oregano, folding everything over onto itself until the shrimp are done. A thin soup will form as the vegetables release their liquid.
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4Stir in salt. Tasting should be not quite salty enough as the Feta will add its own salt.
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5Stir in the Feta and grated Parmesan until the feta disappears into the broth.
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6Put a serving of prepared shells in a bowl. Then add the shrimp mixture with plenty of broth.
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7Serve with a simple salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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