I normally hate seafood and fish (with the exception of scallops). Pregnancy has me craving fish fry, but that's the extent of it. So I made this for my boys (hubby and 6 year old) and popped in a salisbury steak/macaroni & cheese microwave meal for me that I bought on my last shopping trip I made while hungry (bad idea normally, absolutely uncontrollable when pregnant lol). It's a little semi-homemade (which I've been doing a lot lately, being 8.5 months pregnant) -- I bought a box of frozen shrimp scampi at Walmart and doctored it up a bit. Also, the measurements are a little Rachel Ray -- give & take. I used up a couple near-empty boxes of spaghetti and a couple handfuls of broccoli.. but I'll give you the best approximates I can. It's so easy to tweak to what you need or have on hand. Here's the recipe:
Shrimp Scampi with Broccoli & Parmesan
box of frozen shrimp scampi (I used the 16oz SeaPak shrimp scampi because Aldi was closed and I couldn't buy their version - which Hubby loves)
1/2 pkg broccoli florets
1/2 stick butter/margarine
1/2 box of pasta (I used spaghetti, anything will do)
cornstarch (just have the box handy!)
parmesan cheese
Cook your pasta as directed. While cooking, melt butter in skillet. Nuke broccoli for a couple minutes to thaw. Toss broccoli and shrimp into skillet; saute on medium until sauce is melted off shrimp. (At this time, if you're using the SeaPak shrimp, you'll need to take them out of the pan and chop off the tails -- the Aldi brand comes with them already chopped off.) Sprinkle some cornstarch over sauce (couple teaspoons or so), stir around a little til it dissolves in, then let it cook (while stirring) for a couple minutes. If it's still too thin, add a little more cornstarch. Cook until shrimp are opaque, add cooked/drained pasta and toss to coat. Serve topped with parmesan cheese (and salt/pepper if you want). This is a great meal that can be stretched (add more veggies) and tweaked (leave out the butter for lower fat or switch up the veggies) however you want -- and it's on the table in under 20 minutes! Serve with a colorful salad for a great meal.
