You can’t beat shrimp for dinner. It cooks up FAST, tastes GREAT, and is pretty versatile stuff. You can serve it on pasta, with rice, in sushi, on a salad, in a taco, in a wrap, or by itself. Gosh, shrimp just might be the potato of the sea. 😉
This meal was inspired by desperation. I had a tomato that was on the way to being yucky, basil and mushrooms that needed to get used up, and peas that were taking up space in my freezer. Plus, I had a craving for angel hair pasta. I didn’t have any chicken thawed, but I came across the shelled and deveined shrimp in the freezer and a light went off. In my head. That’s what happens when both your parents are electricians.
I hope you enjoy this dish. I love it as-is, but it wouldn’t be half bad served in a bowl with crusty garlic bread (sans pasta).
- Box of pasta, cooked as directed
- 1/2 small onion, diced
- 4 oz. mushrooms, cleaned and sliced
- 1 Tbsp olive oil
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb. Shrimp, shelled and deveined, raw (not already pink)
- 1/4 cup white wine
- 1 cup chicken broth
- 1 cup frozen peas
- 1 roma tomato, chopped
- 2 Tbsp fresh basil, shredded
- Squeeze of lemon juice (optional)
- Sprinkle of Parmesan Cheese (optional)
- Set the shrimp in a colander in the sink and run cool water over it to thaw. Remove tails, if needed.
- In a large skillet over medium heat, combine the onion, mushrooms, garlic and oil. Cook, stirring frequently, until the mushrooms are mostly cooked.
- Push the mushrooms and onions to the outsides of the pan, and place shrimp in a single layer in the middle. Cook about 2 minutes on each side.
- Add white wine, chicken broth, frozen peas, and tomatoes. Bring to a boil, reduce the heat, and simmer until shrimp is fully cooked and peas are warm, 5 to 7 minutes. Sprinkle with fresh basil.
- Ladle on top of pasta, making sure to get some of the yummy liquid. Drizzle with lemon juice and sprinkle with Parmesan cheese. Serve!