I’m a big fan of pasta.
Like, I could eat it just about every night if given the chance.
The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish.
I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!”
So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and then topped the whole thing off with a sprinkling of fresh basil and diced Roma tomatoes.
And Parmesan. Love Parmesan.
- 1 bag frozen raw jumbo shrimp, thawed and peeled - tails removed
- 2 teaspoons sea salt + 2 tablespoons for the pasta water
- 1 teaspoon pepper
- 6 oz whole wheat angel hair pasta
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 cup whole milk
- ½ cup shredded Parmesan cheese
- 1 cup sliced cremini mushrooms
- 3 green onions, sliced
- 1 Roma tomato, diced
- 2 tablespoons freshly chopped basil
- Set a large pot of water with 2 tablespoons of salt on the stove to boil.
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sprinkle the shrimp with 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp to the skillet, and let them cook for 3 minutes on one side. Flip them, and continue cooking for another 2 minutes. Remove the shrimp to a plate lined with a paper towel.
- Add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Saute them for 2 minutes and then add the green onions and continue for another minute.
- Add the angel hair pasta to the boiling water and cook it for 3 minutes. Meanwhile, add the milk to the mushroom mixture, turn the heat up a little and bring it to a boil. Reduce the heat to a simmer, add ¼ cup Parmesan, and continue cooking until the pasta is finished - the sauce will reduce a bit.
- Drain the pasta and toss it into the skillet with the mushroom sauce. Add the shrimp, tomatoes and basil, and continue tossing it gently until the pasta is coated. Serve with the remaining Parmesan and a loaf of crusty bread!
Disclosure: Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested in signing up? Click here and make sure to tell them I sent you! All opinions are my own, and I only work with brands whose missions I support!