Monday, April 11, 2016

Quick Shrimp and Pasta

The longer I write this blog, the more little tricks I learn that make cooking easier. Last year I learned a couple of cool cooking tips that I shared with you. They're simple and super easy but they make a world of difference.

When making pasta, immediately toss the hot drained pasta in a couple of tablespoons of olive oil. The difference is amazing. I no longer put any oil in the cooking water. As soon as I take the pasta out of the water, I sprinkle it with a tablespoon or two of olive oil (just eyeball the amount) and toss it. The pasta doesn't stick together, and it makes the pasta that much more delicious. The other very clever trick is to rub raw garlic in the bowl instead of mincing it. It gives the essence of garlic! All the flavor without all the mincing.

I love roasting, too. What could possibly be easier? Roasting shrimp for pasta is the best way to go. The only thing to remember is that they have to be in a single layer, not jumbled on top of each other. They cook perfectly. And then you can toss them into whatever dish you're making. Perfect for salads or shrimp cocktail. And they cook in 6-8 minutes, which makes them the perfect I-got-home-from-work-late-and-I'm-exhausted-dish.

I used them with spaghetti and steamed broccoli for a delicious and super easy dinner. It got raves from everyone and was even good the next day as leftovers. You could certainly use seasonings with this. Next time I may try Old Bay Seasoning on the shrimp for fun. One caveat, though, garlic burns easily, so if you're after a garlicky flavor, use garlic powder.

Roasted Shrimp

1 pound shrimp
2 tablespoons sunflower oil or other high-temperature friendly oil
salt and pepper

Preheat oven to 400. Lay a sheet of parchment paper in a lipped baking pan.

Clean and peel the shrimp, and place in a bowl. Pour oil over top (eyeball the quantity) and turn a few times with a large spoon to coat. Salt and pepper to taste and turn again.

Roast 6-8 minutes until pink and cooked through.

Easy Shrimp and Broccoli with Pasta

1. Cook pasta according to directions. When done, pour out into a colander and toss immediately with 1-2 tablespoons of olive oil.

2. Steam broccoli. Drain.

3. Roast shrimp.

4. Slice a clove of garlic in half and rub all over the bowl. Toss in broccoli with pasta, salt and pepper to taste, and adorn top with shrimp.

Toss shrimp with oil, salt and pepper.

Spread in ONE layer on parchment paper covered baking pan.



  1. Thanks for the recipe. I love shrimp. I'm just beginning this series. Reading The Diva Runs Out of Thyme now. I love it. Mystery, suspense, and a little laughter! What more could one want!

  2. Gotta love fast and easy! And tasty!

  3. This is lovely! at first I thought I saw pesto--which would also be delish!

  4. Perfect--quick, tasty, and pretty.

  5. Krista! Roasted Shrimp -- that's brilliant! I've tried cooking them quickly in the pasta water, and other methods, but they never come out quite right. This looks perfect!

  6. Yummy, shrimp and pasta. Also broccoli or spinach with it, all the better. Thanks so very much for including the recipe in addition to the news about the Diva's latest escapades.

  7. My favorite kind of recipe...simple, quick and delicious!

  8. Thanks, Dee! I hope you'll like The Diva Runs Out of Thyme!

    Sheila, I think we all love quick dishes. Especially on weeknights.

    Lucy, pesto would be wonderful, but I'm out! Time to plant more basil.

    Thanks, Libby! I love all the colors.

    Leslie, I love roasting shrimp. I have tried tossing them in the water, too, but I like them better roasted.

    Yum, spinach! Great idea, Robin.

    Thanks, Linda. My favorite kind of recipe, too!