EVERYTHING-IN-THE-FRIDGE PASTA AS MADE BY ASHLEY TYRUS-RAWLINGS RECIPE BY TASTY
Mix and match leftover ingredients in your fridge to make a sustainable, delicious pasta dish to feed the whole family! Feel free to swap in whatever protein, vegetables, and pasta shapes you have around.
Provided by Ashley Tyrus-Rawlings
Categories Dinner
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
- Meanwhile, season the shrimp all over with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6-8 minutes. Remove from the pan and set aside.
- Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4-6 minutes, stirring occasionally.
- Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6-8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
- Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
- Serve the pasta hot, garnished with more basil.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 68 grams, Fat 45 grams, Fiber 5 grams, Protein 27 grams, Sugar 8 grams
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