Pasta With Shrimp, Garlic, And Vegetables
Ingredients
- 1 rib celery, chopped coarsely
- 1 carrot, chopped into thin sticks
- 1 cup broccoli florets, broken into very small pieces
- 1 cup cauliflower florets, broken into very small pieces
- 4 Tbs. butter
- 1/2 cup olive oil
- 2 Tbs. chopped garlic
- 1/4 tsp. crushed red pepper
- 1/4 cup dry white wine
- 1 cup small peeled shrimp
- 1 tsp. Creole seasoning
- 1/2 tsp. dried oregano
- 1/2 large ripe tomato, seeds and pulp removed, chopped
- 6 sprigs parsley, leaves only, chopped
- 4 green onion, tender green parts only, snipped thinly
- 1 lb. farfalle (bowtie) or other pasta, cooked al dente and drained
Instructions
- 1
Bring two cups of water to a boil in a small saucepan. Add the carrots, celery, broccoli, and cauliflower. Cook for two minutes. Drain and rinse the vegetables with cold water. Drain and set aside.
- 2
Heat the butter and the olive oil together in a large skillet until shimmering. Add the garlic and crushed red pepper, and cook until fragrant.
- 3
Add the shrimp, seasoning, and oregano, and cook until the shrimp have just turned pink.
- 4
Add the wine and bring it to a boil. Add the carrots, celery, broccoli, cauliflower, and tomato. Cook only until all the ingredients have heated through.
- 5
Turn the heat off and add the pasta to the pan. Toss to distribute the ingredients evenly.
- 6
Serve in large pasta bowl. Garnish with chopped parsley and green onions.