I have to confess that I had misgivings about sharing this dish with you because it is so simple – even for Mr. Lazy Cook. However, having made it twice and enjoyed it thoroughly each time, I decided to write it up. This pasta has a lovely subtle taste that doesn’t overwhelm you like a strong marinara sauce might. In addition, shrimp are a super low calorie high protein element that adds to the nutritional value of the pasta, not to mention a delicious flavor.
Cooking pasta in the pasta boat is utterly simple and absolutely qualifies for my lazy cookery. I wrote up my purchase of the pasta boat here.
If you are wondering about the different colors of the pasta in the photo, I mixed Trader Joe’s organic pasta (white) with Costco’s Garofalo whole wheat pasta (dark beige).
The dish is simplicity itself. As for the size of the shrimp, I get the 30 to a pound ones and cut up 3 or 4 of them into quarters.
With my pasta boat I cook up what they call four servings and I usually get at least 5 or 6 meals out of it.
From the precooked pasta, remove enough for one serving and place in a pasta bowl.
Add some olive oil and mix it into the pasta. Note: When I make it up in 2015 I use coconut oil instead of olive oil. I think it is healthier. To read why, check out my Page – Coconut Oil: Why You Should Include it in Your Diet.
I use precooked shrimp cut into quarters and add them after nuking up the pasta
That’s really it. Add the 12 or 16 chunks of shrimp to the hot pasta, mix it up good so all the shrimp get wet with olive oil.
I sprinkle grated parmano cheese liberally on it and serve.
I hope you enjoy it as much as I did.