late night broccoli + shrimp pasta


posted by on cooking for 2, healthy, portions, quick


shrimp and broccoli

If you tell me you have nothing to cook for dinner, I won’t believe you. A few basic staples in your kitchen and some seasonings will take you far, I promise.

Here’s a quick fix that easily serves two people and uses very few ingredients. This recipe is definitely one to experiment with depending on what vegetables you have in your freezer and can easily be turned vegetarian (think garbanzo beans for protein, for example).

What you’ll need: 

  • pasta – whatever kind you like, I used whole wheat thin spaghetti noodles
  • frozen, cooked shrimp (remember, I’m all about shortcuts in my “kitchen” – feel free to use fresh or frozen + uncooked, just adjust cooking times accordingly)
  • frozen broccoli florets
  • minced garlic
  • italian seasoning
  • garlic powder
  • sea salt
  • red pepper flakes
  • olive oil
  • parmesan cheese
  1. In my “green” pan, I heated a couple tablespooons of olive oil over medium-low heat.
  2. Add minced garlic and cook, stirring as you go, until you can smell the garlic (should only take a couple minutes at most)
  3. Add the thawed + drained shrimp and season with whatever you like (a little bit of sea salt and red pepper flakes go a long way)
  4. Cook for a couple of minutes. Remember the shrimp is already cooked. You don’t want to overheat it, just warm it up and get it going.
  5. Add the frozen broccoli, stir and put the lid on to let the broccoli steam
  6. Meanwhile, I cooked enough pasta for two people in my microwave pasta cooker. Consider cooking in vegetarian broth instead of plain water to help flavor the pasta.
  7. Once the pasta is cooked + drained, season with some italian seasoning, red pepper flakes and parmesan cheese.
  8. Serve the pasta in bowls and top with the broccoli, shrimp + garlic mix
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