NOTE: Due to familial circumstances, I have not made this yet so I do not have pictures to show. Luckily, I have made this before (as opposed to the other meals where I make for the first time with you also) and can vouch for how yummy it is. I will be making this on Mon. or Tues. this coming week if you'd like to wait for the photos. Otherwise, enjoy!
1 Tbsp. + 1 tsp. Olive Oil
1 1/2 cups broccoli florets
1/2 cup thinly sliced carrot
2 Tbsp. grated parmesan cheese
1 cup low-sodium chicken broth
2 Tbsp. chopped, fresh parsley
15 oz. deveined large shrimp (tail off is optional but I prefer it.)
2 cups hot, cooked bow-tie pasta
1/4 tsp. crushed red pepper flakes (may use regular pepper)
1 Tbsp cornstarch
1 cup sliced mushrooms
2 garlic cloves, minced
1/2 diced bell pepper (red, yellow or orange), optional
1. Cook pasta according to package directions.
2. Place oil in large sauce pan; heat on low. Add carrots and simmer on low heat until desired crispness (should be somewhat soft), stirring occassionally. Add garlic and broccoli (and bell pepper if including); simmer.
3. Once vegetables have warmed and reached their desired crispness, slowly add shrimp. Stir in chicken broth and cornstarch to thicken. Simmer to a boil on low-medium heat until shrimp is cooked (pink).
4. Reduce heat to low; slowly stirring in pasta. Warm for 2-3 minutes.
5. Place in serving dish and sprinkle parmesan cheese over top of dish (can also add to pan when adding pasta if desire a bit more thickness to sauce.)
Side comment - this recipe is gerat if you like substituting ingredients. Change any of the vegetables; add more of one and less of another or just change them completely.