This is the kind of dinner you're thankful for turning out. This is the kind of dinner that you pull out of your ass because its 7 o'clock and all you have in front of you is thawed shrimp. This is the kind of dinner that makes you want to blog it for the next time your ill prepared.
I know this isn't anything new or inspired, but its just what we needed after a long day. Not to mention, it was the perfect dish to break in our new 12 inch All-Clad skillet!
|Isn't she a beauty?|
Store price: $99.
Final price after using $50 gift card: $57.
Who's winning at life now Charlie?
|I'm done now.|
4.5 oz uncooked pasta
1/2 lb raw shrimp, peeled and tails off
1 tablespoon olive oil
3-4 cloves garlic, minced
1/2 small onion, chopped
1/4 cup chicken stock
1/4 teaspoon Old Bay seasoning
salt and pepper to taste
parsley for garnish
shaved pecorino for garnish
Prepare pasta according to directions on box. Meanwhile, heat olive oil in a large skillet over medium heat. Once heated, add onion and cook until softened (about 5 minutes) then add garlic and cook for another 30 seconds to 1 minute.
Slowly and carefully pour chicken stock into skillet, stirring all the while. Add shrimp, Old Bay, and salt & pepper and stir to combine.
Cover and reduce heat to low. Allow to cook for 3-4 minutes, flip shrimp, and cook for another 3-4 minutes. Remove from heat and set aside.
Strain pasta and add to skillet. Stir everything well, then add a bit more salt and pepper.
Divide between two bowls, top with parsley flakes and cheese, and serve.
|I forgot to add spinach so I used spinach pasta. Counts, right?|