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Shrimp Balsam Pasta

15 Jul

Just before heading off to vacation, we made a beautiful little dinner that I have been wanting to post ever since.  I’m finally back with regular internet access, so now seems like a good time to get to it!

We started off cutting some carrots and bell peppers (yellow and orange) into strips and sauteing them in a lightly oiled pan.  (You’ll probably want to put the carrots in a few minutes before the bell peppers because they take a little longer to soften.)  Then we added some salt, pepper, and fresh garlic to the mix of veggies.

Then we added about a half-pound of thawed, little baby salad shrimp (de-veined and pre-cooked) to this mixture.  Again, salt and pepper a bit.  Then we let that cook together for a short bit so that the flavors began to come together.

Finally, we added in a can of diced tomatoes (juice and all), and a few tablespoons of balsamic vinegar.  Again, we let that simmer together for a few minutes to really meld some of the flavors together.  Then we added this mixture to about a pound of vermicelli (essentially thin spaghetti) noodles and tossed the mixture together.  We added a touch of parm cheese on top (shhh! don’t tell anyone that we had cheese with seafood) and some fresh basil to top it off!  This was really one of the best meals we’ve cooked in a while, and it was certainly one of the prettiest!  They always say that you eat with your eyes first!

As always: Eat. Be Happy.

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Posted by on July 15, 2012 in Advice, Food, Projects/Activities

 

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