Seared Shrimp PomodoroSubmitted by: GREENTREES76
IntroductionSomething I threw together that was good enough to share! Something I threw together that was good enough to share!
1 pound large shrimp, peeled, de-veined, cut in half length-wise
1 box DeBoles Spinach Fettuccine Noodles
1 whole eggplant, cubed
1 medium onion chopped
3 tbsp minced garlic (or to taste)
3 tbsp olive oil
1 cup chopped mushrooms
1 bunch chopped asparagus
1 package chopped grape tomatoes
1/4 cup grated paremesan cheese
salt, black pepper, red pepper, italian seasonings to taste
In a medium skillet, heat one tbsp of olive oil, 1/4 of chopped onion and 1 tbsp of minced garlic on high heat. In a large skillet, add remaining olive oil, onion and garlic and heat over medium heat. Boil water for spinach noodles simultaneously.
To medium skillet, carefully lay out shrimp halves over onion and garlic so each one is exposed to the heat from the skillet. Sprinly with salt and black pepper. Heat shrimp until just pink/white and remove from heat. Stir to evenly coat shrimp in oil/onion/garlic.
In the large skillet, heat onion/garlic until onion is transparent. Add eggplant and asparagus and heat for a few minutes, stirring regularly. Then add mushrooms, tomatoes, red pepper (optional), salt, black pepper and italian seasoning to taste (I added about 2 tsp of seasoning). Heat until asparagus is tender and eggplant is soft. Remove from heat. Add parmesan and shrimp and mix well. (Eggplant mix should be soft enough to take on a semi-saucy texture.) Serve shrimp/eggplant mix over pasta (divide into 5 servings).
Serving Size: 5 hearty servings
Number of Servings: 5
Recipe submitted by SparkPeople user GREENTREES76.