I really didn’t know what to name this dish. I cycled through a million different names.
I couldn’t narrow it down. There’s pasta, there’s some veggies, there’s some beans, and there’s some shrimp. I couldn’t make a small name without leaving a main ingredient out but if I added everything that was in the dish, the name would be a mile long and sound ridiculous.
So, Shrimp and Veggie Penne Skillet it is.
I know beans aren’t technically a veggie but we are going to pretend that they are today.
That’s the fun thing about stuff around here…sometimes it’s made up. Today is one of those days.
You know what else is fun? Using limited dishes when you have to make a dinner on the fly. I try to do that a lot on these little pages. This recipe uses a pot to boil water and make pasta and a skillet into which you throw everything else. Easy Peasy.
And, while we’re talking about fun. Let’s talk about the fact that the picky guy I live with actually said that fresh broccoli smells good while it’s steaming and that he actually has been eating small pieces of it here and there and doesn’t mind it. He also ate the wilted spinach that I threw in the dish. Seriously. Where am I and who is this man in my house? There was a full moon this weekend so maybe the effects of that are still lingering between these walls? Whatever it is, I’ll take it.
Shrimp and Veggie Penne Skillet
1 package (16 ounces) penne pasta
2 cups fresh broccoli florets
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2 cups fresh spinach leaves
1 can (15 ounces) Great Northern white beans
15-20 medium shrimp, cooked, peeled, and deveined
1 cup chicken broth (I use water + Better Than Bouillon)
juice of 1 lemon
In a large pot, prepare pasta according to package directions. During the last 3 minutes of cooking, add broccoli florets to boiling pasta water. Drain along with pasta and set aside.
Meanwhile, in large skillet heated over medium-high heat, add EVOO and garlic and sauté for one minute. Add spinach and sauté in oil and garlic until wilted. Add Great Northern beans, shrimp, and previously cooked broccoli and cook for 2-3 minutes or until warmed. Add chicken broth and juice of lemon and cover. Continue to cook, stirring occasionally, until broth is at a low boil and begins to thicken, about 5 minutes.
Add penne pasta to skillet and stir until thoroughly mixed with shrimp and veggie mixture and coated with broth. Allow pasta to simmer, stirring occasionally, until broth is thickened and dish is completely warmed through.
Yield: 6 servings
Stay tuned for the things my husband won’t eat next week. I mean, I guess the effects of this full moon can only last so long, right?
Something to share: What is your favorite green vegetable? I love broccoli but I think I would have to say fresh green beans are my #1!