 |  |  |
 |  saute cabbage onions garlic |  add in pasta & shrimp |  add wine & lemon juice |
 stir to coat all pasta |  |  |  |
I had half a head of cabbage leftover after St. Patrick's Day and was tired of making coleslaw and cooked cabbage (since I'd been doing that for the weeks before because cabbage was on sale), so I decided to make pasta for dinner with a small package of tiny cooked shrimp I had in the freezer ~ and then (because I added more pasta than I should have) I also tossed in some leftover cooked chicken that I had too! A very simple "sauce" ~ but it was delicious. Since I used gluten-free penne, it was actually a fairly healthy pasta dinner too!
SHRIMP and CABBAGE PASTA
About 8-10 oz. shaped pasta (I used gluten-free penne)
about 1/4 small cabbage, thinly sliced
small package cooked tiny salad shrimp (about 8-10 oz ~ or larger if you want)
about 1/2 cup white or yellow onion, thinly sliced
abt 2 tsp. fresh or dried thyme …………….about 2 tsp. fresh or dried basil leaves
About 2 TB extra-virgin olive oil …………..2 TB. lemon juice
1/4 cup white wine…………………………….2 tsp garlic, minced or crushed
salt & pepper to taste (I use about 2 tsp. coarse ground Pink Himalayan salt)
NOTE: if you're like me and just keep adding more dry pasta b/c it never looks like enough, you may need to add about 1-2 TB extra-virgin olive oil at the end, when you toss everything together.
****
Heat the olive oil in a large skillet on med-high ~ add the cabbage, garlic & onions and saute until the cabbage is very wilted & soft and the onions are translucent. While they’re cooking, sprinkle the herbs plus salt & pepper over it and mix in
Meanwhile, cook your pasta per package instructions in salted water. Drain but don’t rinse.
When the vegetables are sautéed, lower the heat to high simmer and add the shrimp (if you bought frozen, be sure it's thawed first). Sprinkle the lemon juice and wine over the top of everything and stir it in.
Your pasta should be done now ~ stir the drained pasta into the vegetables in the skillet and mix to combine. If you want to add more fresh herbs on top to garnish, that’s fine.
Serves about 2
SHRIMP and CABBAGE PASTA
About 8-10 oz. shaped pasta (I used gluten-free penne)
about 1/4 small cabbage, thinly sliced
small package cooked tiny salad shrimp (about 8-10 oz ~ or larger if you want)
about 1/2 cup white or yellow onion, thinly sliced
abt 2 tsp. fresh or dried thyme …………….about 2 tsp. fresh or dried basil leaves
About 2 TB extra-virgin olive oil …………..2 TB. lemon juice
1/4 cup white wine…………………………….2 tsp garlic, minced or crushed
salt & pepper to taste (I use about 2 tsp. coarse ground Pink Himalayan salt)
NOTE: if you're like me and just keep adding more dry pasta b/c it never looks like enough, you may need to add about 1-2 TB extra-virgin olive oil at the end, when you toss everything together.
****
Heat the olive oil in a large skillet on med-high ~ add the cabbage, garlic & onions and saute until the cabbage is very wilted & soft and the onions are translucent. While they’re cooking, sprinkle the herbs plus salt & pepper over it and mix in
Meanwhile, cook your pasta per package instructions in salted water. Drain but don’t rinse.
When the vegetables are sautéed, lower the heat to high simmer and add the shrimp (if you bought frozen, be sure it's thawed first). Sprinkle the lemon juice and wine over the top of everything and stir it in.
Your pasta should be done now ~ stir the drained pasta into the vegetables in the skillet and mix to combine. If you want to add more fresh herbs on top to garnish, that’s fine.
Serves about 2
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