Easy Shrimp Pasta

Sometimes, I find it nice to have a few easy recipes up my sleeve that don’t require tons of work and are super yummy. Tonight was one of those nights. I have recently started a new job, so while I am busy learning the ins and outs of a new industry, its a little hard to fill my brain with recipe ideas. That’s where this recipe comes in. Super easy shrimp pasta.

I like to use frozen prawns when I buy seafood (which isn’t very often.) They offer tons of flexibility in recipes.

The only thing is, you need to defrost and peel them first. I’m so lucky Justin doesn’t mind this part, because it is definitely NOT my favourite.

For this recipe, I used tasty seasonal veggies, full of colour and life!

What a beautiful bounty summer has to offer!

I tossed everything in a pan with some olive oil and some crushed garlic and rosemary.

Then I cooked it down a bit. 

I added the shrimp and some marinara sauce right at the end, so not to overcook the shrimp.

For the finishing touches, I grated some delicious Regiano aged Pecorino Sheep’s cheese from the Cheesiry that I picked up from La Cite Francophone’s French Quarter’s farmer’s market over top.  And Voila! A delicious and super easy meal that requires little to no brain power and is just as tasty as if it took many hours of mental energy.

Jacquie’s Awesome Shrimp Pasta

You will need:

2 servings of spaghetti

10 prawns, thawed and peeled

1 tbsp olive oil

3 mini bell peppers

1 sweet onion

2 garlic gloves, crushed

1 tsp rosemary

1 cup marinara sauce

2 tbsp fresh grated Reggiano or Parmesan (Or aged Picorino from the Cheesiry) cheese.

Bring a large pot of water to a boil. Meanwhile, dice veggies and crush garlic and saute together with the rosemary in a skillet until cooked, but still tender. When the water is boiling, cook spaghetti. Add the marinara sauce and shrimp to vegetables and cook until shrimp is no longer pink. Serve sauce on top of cooked pasta. Sprinkle cheese on top