Even though Mr. Bear will never have to cook now that he is married to me, it does not mean that he doesn’t know how for the times when I am not around (or when I don’t want to cook!). In college, when he finally moved into a clean place that had a kitchen he could actually cook in (think no roaches or mice, roommates who clean their dishes within 2 days of eating off of them), he would whip up a shrimp broccoli pasta dinner once a week and invite me over. I taught him how to make it – and he always did a great job! Now that we are living off of actual salaries, we can spice it up with different ingredients. Here is my take on Mr. Bear’s dish:
Ingredients
1 box angel hair
2 heads broccoli – rinced and chopped
8 oz pre-sliced button mushrooms
Extra Virgin Olive Oil
2 teaspoons minced garlic
1 teaspoon garlic powder
1/2 – 1 teaspoon red pepper flakes
salt & pepper
1/2 lbs shrimp – deveined, shell removed – but tail left on
(make sure the shrimp are rinsed thoroughly)
1 tablespoon fresh or dried parsley flakes
2 tablespoons dry white wine
1 jar pitted kalamata olives – drained (optional)
1 jar pitted kalamata olives – drained (optional)
Shredded parmesan cheese
Directions
1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.
2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.
3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.
4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.
5. Combine the shrimp, veggies, kalamata olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste – you may need more seasoning (of your choice). Sprinkle with shredded parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with. =0)
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