When a single gal is sick, the go to meal tends to be something easy: canned soup, cereal, tea and toast. After seven nights of this hand to mouth existence, you start to crave something real — even if you barely have the energy to boil water. Lucky for me, I had a few ingredients handy to throw together to make this tasty and relatively healthy dish. (Just beware, shrimp are high in cholesterol, so make sure you eat more of the veggies than the shrimp).


1 cup frozen large shrimp (peeled and deveined, tail off), thawed
1 cup whole wheat farfalle, cooked
2 tbs olive oil
1 cup broccolini
1 tbs shaved parmesan

How I made it:

Bring the shrimp to a quick boil to remove the grey color (this is optional — I just can’t stand how creepy they look raw).

While the water comes to a boil, heat the olive oil in a heavy non-stick skillet over medium heat.  As soon as the shrimp pot comes to a boil, remove it from the heat and transfer the shrimp to the skillet with a slotted spoon. Add the broccolini and toss to coat in the olive oil. Cook covered over medium heat for about 7-10 minutes, depending on how crisp you like your veggies. You can add garlic, shallots, or crushed red pepper for flavor (I just left it plain).  When the shrimp and broccolini are done, add the cooked pasta and mix gently.  Serve with a little shaved parmesan on top.

How it turned out:

Easy, flavorful, and a nice break from chicken and stars.  It makes two servings, so there are leftovers for lunch the next day.