Professional chefs and home cooks are finding creative uses for leftovers. Their recipes are often excellent. I had leftover spaghetti on hand and some frozen shrimp that was starting to develop freezer burn. Thrifty, I couldn’t rule out these ingredients and decided to combine them in an original recipe.
When I looked in the crisper in my fridge, I found a red pepper, a small zucchini, and a yellow onion – foods that go well together. When I checked the pantry shelves, I found rosemary bread sticks imported from Italy. Ta da! I had the makings of a wonderful meal.
I live in the Midwest and fresh fish other than walleye and trout is hard to come by. Supposedly fresh fish is displayed in display cases, but this fish can be frozen fish that has been thawed. Eating fish that has been frozen, partially thawed, or thawed and refrozen can put you at risk of food poisoning.
Years ago I ate a breaded fishcake sandwich (frozen fillet) and developed scombroid fish poisoning. To my surprise, gigantic beehives appeared on my body. A beehive covered an entire thigh. I have never forgotten this experience and I take care to keep the frozen fish totally frozen. If I buy frozen fish I ask the staff member if it is really fresh or thawed fish.
As this recipe contains a lot of vegetables, I didn’t bother to prepare a salad. If you want to supplement the meal with salad, go ahead and do it. Don’t expect a thick sauce with this recipe. Instead, the pasta and shrimp are flavored with a fine sauce made from butter, wine, and garlic.
Choose a dry white wine that will compliment the ingredients of the recipe, not overpower them. My husband and I loved this recipe and I think you will enjoy it too. Because it’s winter in Minnesota, I warmed up the pasta bowls before making dinner. Serve this recipe with bread sticks, crusty bread or garlic toast.
20 large frozen cooked shrimp
2 tablespoons of olive oil
1 medium onion, halved and cut into croissants
1 small zucchini, cut into quarters and cut into 1/2 “pieces
1 red bell pepper, seeded and cut into 1 “strips
1 teaspoon of garlic salt
Freshly ground black pepper to taste
3 tablespoons of butter
4 tablespoons small capers, drained
1 cup of dry white wine
Parmesan cheese for garnish
1. Thaw shrimp according to package directions. Remove the tails and set aside.
2. Coat the pan with olive oil. Lower the heat to medium.
3. Add the onion croissants and cook until tender.
4. Add the zucchini and red pepper. Cook for 5 minutes.
5. Divide the shrimp over the vegetable mixture. Add the pasta and toss with tongs to combine. Reduce the heat to low.
6. Season the pasta and vegetables with garlic salt, black pepper, butter and capers.
7. Pour the white wine over the mixture. Cover and simmer over low heat for 5 to 8 minutes.
8. Pour into large soup bowls. Garnish generously with Parmesan. Makes 4 servings.