Anyone else feel crazy busy lately? I guess a lot of you are into the lazy days of summer already, but we still have one more week of school, and soccer games, and swimming lessons, before everything shuts down for a couple of months. So I am all about the quick, easy, re-heatable, one pot meals right now.
That, and BBQing, because that’s also fast and easy with no dishes!
And really, even in the so called lazy days of summer, people are still busy. You still want quick and easy meals that taste great and require minimal prep and cleanup. Who wants to spend several hours cooking when you could be outside actually enjoying that summer weather? Not me.
This lemon shrimp one pot pasta has been a favourite of mine the last few weeks. My family is rather sick of it I will admit. Evidently they don’t want the same pasta dish over and over and over again. I don’t even understand that.
There’s lemon, and shrimp, and asparagus, and pasta – and it’s ready in one pot in under 30 minutes! What’s not to love?!
Maybe the kids criteria isn’t the same as mine as to what makes a great meal? Possibly. Oh well, I’m sure you’ll agree with me that this is an amazing pasta dish.
If asparagus is finished where you are, it’s equally as wonderful with broccoli instead. Plus, it reheats really well if you have time earlier in the day to cook, but need to be eating about 2 minutes after you walk in the door at dinnertime, rather than cooking for a whole 20 minutes first! Yes, that sounds ridiculous, but if you’re coming home with three starving children at suppertime after swimming lessons, you’ll understand how that can be a thing. And this pasta reheats well if that’s a thing in your house too! Just use a sturdier pasta shape like penne rather than the fusilli pictured here if you plan on reheating it. I found the fusilli ended up a little on the mushy side when it was reheated.
I loved this one pot pasta. It’s fast, easy, and full of lemon, shrimp and asparagus – three of my favourite things! If you need a quick and easy week night meal, you should definitely give this one a try!
- 1 tablespoon olive oil
- 14 ounces (400g) raw shelled shrimp
- 4 cloves garlic, minced
- 1/2 teaspoon dried basil
- 3 cups low sodium chicken broth
- 2 lemons, juice and zest
- 12 ounces (375g) uncooked whole wheat pasta (penne, rotini, fusilli)
- 1 pound (450g) asparagus
- 3/4 cup milk (I used 2%)
- 1 tablespoon corn starch
- 1/2 cup grated parmesan cheese
- Heat the olive oil in a large, non-stick skillet over medium heat. Season the shrimp with salt and pepper and add them to the hot skillet. Cook, flipping them once or twice until they are completely pink, 2-3 minutes. Remove the shrimp to a plate and cover with tin foil to keep them warm.
- Add a bit more olive oil to the skillet if needed, and add the garlic and basil, stirring constantly for about 20-30 seconds. Add the chicken broth, lemon juice and pasta and stir to combine. Bring the mixture to a high simmer, and cook, stirring occasionally for 10-12 minutes, until the pasta is al dente. There will still be a bit of liquid left in the skillet.
- Add the asparagus and lemon zest, and cover and cook for 2 minutes until the asparagus is tender. While the asparagus is cooking, whisk together the milk and corn starch. Stir this mixture into the pasta, along with the cooked shrimp and parmesan cheese. Cook, stirring, for another 1-2 minutes until the sauce is thickened and the shrimp are heated through.
Source: Adapted from Mel’s Kitchen Cafe.