I’m celebrating the end of the week with my favourite thing – pasta!
As most readers know, Sundays are my big cooking day each week. I typically make 2-3 recipes, photograph them for the blog, and then package them up in individual portions for easy lunches that work week. For whatever reason, I hate preparing lunches in the mornings, so grabbing a Tupperware container of pasta and running out the door is the easiest thing ever.
This is a no fuss, no mess meal. And if you (almost) always have shrimp in the freezer, it can be made with staple items you always have kicking around. I know I always have onions and pasta sauce! And obviously pasta. Duh.
I actually undercook the shrimp just a tad, so that when I re-heat the pasta for lunches, it doesn’t get overcooked and tough. As a Maritimer, and there is nothing more sacrilegious than overcooked seafood!
This is the most brainless pasta ever. Send it to your friends who are just trying to get into cooking – I swear, they cannot screw it up!
And you gotta love the whole “one pot” thing, right? Fewer dishes!
- 2 tbsps olive oil
- 1 onion, chopped
- 3 tsps minced garlic
- 3 cups (24 oz) pasta sauce
- 2 cups chicken stock
- 1 tsp red chili flakes
- 1 lb spaghetti
- 1 lb uncooked shrimp, shelled
- Salt & pepper, to taste
- 1 cup cream (I used half & half)
- Parsley, for garnish
- Heat the olive oil and fry the onions until translucent. Add in the garlic until fragrant. Add pasta sauce, chicken stock and red pepper flakes (chilis). Season with salt and pepper as desired. Bring the sauce to a boil and add the pasta. Reduce heat and simmer for 20 minutes, stirring so the pasta doesn't stick together. When the pasta is almost cooked completely, add in the shrimp and stir. By the time the pasta is cooked through, the shrimp should be perfect. Sprinkle with parsley and more salt and pepper (if needed) and serve.