Oh…My….Goodness! It wasn’t good. It wasn’t great. It was PHENOMENAL!!! We needed a recipe that would let us enjoy the unimaginable flavor of our freshly-harvested veggies that we picked from our greenhouse and here is what we came up with. You just gotta try this simple dish that is packed with nutrition and flavor.
I guess I should warn you that I have an advantage. Not everyone is fortunate enough to have garden-fresh, heirloom veggies in January. What difference does that make? Flavor. I’m sure this recipe will be almost as good with supermarket veggies, but if you have access to organic heirlooms you can go from good to phenomenal, too!
Like every meal I cook, we winged this one. You can use as much or as little of each ingredient that you would like. We went heavy on the veggies and shrimp, light on the pasta.
Angel hair pasta
2-4 leaves each of fresh basil and oregano
1 Fresh lime
Raw, Fresh Veggies (we used broccoli, green beans, peas, carrots, red leaf lettuce, adzuku beans, wild onions, garlic, apple)
In skillet, lightly cook wild onion, garlic, basil, oregano, chipotle powder and shrimp in enough olive oil to lightly coat everything. Sprinkle with lime juice. Cook until shrimp turns pink (about 4 minutes per side, depending on size of shrimp used).
At the same time, cook angel hair pasta. When done, drain and add to skillet with shrimp. Cook for 4-6 minutes to allow pasta to absorb flavor.
Cut fresh veggies to desired size.
Combine everything and serve hot!
It really is that simple. It takes about 20 minutes from start to finish and is so incredibly good that you’ll find it hard to remember that it’s super nutritious, too! If you like your citrus fruit as much as I do, sprinkle a little extra lime juice over the finished dish for an extra bit of flavor.
And, for dessert we made homemade lemon bars. It was a perfect meal for our spur-of-the-moment girl’s night feast! I hope you enjoy it as much as we did!