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Tuesday, July 19, 2016

Lotsa Pots o' Pasta

Janet Groene's 
Shrimp Fiesta

    I’ve always hated to cook pasta in the RV because it takes so much water and makes a lot of heat and steam. So I began experimenting with other ways to enjoy the dishes everyone loves.  I’ve had good luck with the microwave pasta cooker seen on TV, although it’s tricky to get the timing exactly right.
    Here’s another way to use less water while making a pasta meal in one skillet or saucepan. The bonus is a tastier pasta because it cooks in broth, not water. No draining required.


16-ounce package tail-off, de-veined shrimp, thawed
2 tablespoons olive oil
1 tablespoon minced garlic
3 ½  cups low-sodium chicken or vegetable broth
2 tablespoons tomato paste
14.5-ounce can low-sodium diced tomatoes
2 teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes (optional)
12-ounce package medium pasta such gemelli, medium shells, penne
Small can sliced, pitted olives, well drained
1/3 cup grated Parmesan cheese 

Salt, pepper to taste

    Drain shrimp. Using a saucepan or deep skillet, sizzle garlic in hot oil until it’s fragrant. (Careful! It burns easily.) Add broth, tomato paste, tomatoes and seasonings. Bring to a boil, stir in pasta and cook 8 to 10 minutes. 

    Over high heat, stir in shrimp until it turns firm and pink. Turn off heat and fold in olives and Parmesan. Adjust seasonings.  Serves 4 to 6.

Janet Groene's cookbook, Cooking Aboard Your RV, is available from  http://amzn.to/1NdWI4o
   

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