**text and picture from Mrs. Bear's Tasty Fare**
Ingredients
1 box angel hair
2 heads broccoli - rinsed and chopped
8 oz pre-sliced button mushrooms (we used canned)
Extra Virgin Olive Oil
2 teaspoons minced garlic
1 teaspoon garlic powder
1/2 - 1 teaspoon red pepper flakes
salt & pepper
1/2 lbs shrimp - de-veined, shell removed - but tail left on
(make sure the shrimp are rinsed thoroughly)
1 tablespoon fresh or dried parsley flakes
2 tablespoons dry white wine
1 box angel hair
2 heads broccoli - rinsed and chopped
8 oz pre-sliced button mushrooms (we used canned)
Extra Virgin Olive Oil
2 teaspoons minced garlic
1 teaspoon garlic powder
1/2 - 1 teaspoon red pepper flakes
salt & pepper
1/2 lbs shrimp - de-veined, shell removed - but tail left on
(make sure the shrimp are rinsed thoroughly)
1 tablespoon fresh or dried parsley flakes
2 tablespoons dry white wine
1 jar pitted Kalamatta olives - drained
Shredded Parmesan cheese (we used feta)
Directions
1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.
2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.
3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.
4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.
5. Combine the shrimp, veggies, Kalamatta olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste - you may need more seasoning (of your choice). Sprinkle with shredded Parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with.
1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.
2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.
3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.
4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.
5. Combine the shrimp, veggies, Kalamatta olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste - you may need more seasoning (of your choice). Sprinkle with shredded Parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with.
Head over to Mrs. Bear's blog for more yummy recipes!
