Life has calmed down enough that I have been home before 8 pm every night this week- crazy right?!? Last night, I was home at 5:30. I feel like I have so much extra time on my hands. Well, at least enough time to make dinner.
I’ve cleaned the pantry, and next up, I’ll be cleaning up the fridge. It’s amazing how much food we actually have just waiting to be cooked and eaten.
So first up on my cooking list was a one-pot shrimp and elbow pasta slightly adapted from Damn Delicious. Make sure your skillet is oven safe….and don’t forget that the skillet handle is super hot after you take it out of the oven! This should have been obvious to me, but I don’t put pans in the oven that often. A little burn didn’t stop me from loving this meal!
- 1 pound large shrimp, uncooked, tails off (Mine started off frozen and then a bit thawed when I cooked the dish)
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 tbs olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1/2 tsp dried oregano
- 8 oz elbow pasta
- 2 cups chicken broth, low sodium
- 1 (14.5-ounce) can diced tomatoes, not drained
- 1 1/2 cups french-style frozen green beans, chopped
- 3 tbs lemon juice
- 1/4 cup Parmesan cheese
- Prep time: 10 min
- Cook time: 30 min
- Servings: 6-8
- Difficulty: easy
Preheat oven to 400 degrees. Season shrimp with salt and pepper, and set aside.
In an oven-proof skillet, heat over medium-high heat. Add garlic, onion, and oregano, and cook until the onions are translucent (about 5 min). Stir in pasta and cook until the pasta just barely browns.
Now, stir in the chicken broth and 1/4 cup water. Bring to a boil, cover, and then reduce heat for about 12 min (until pasta is cooked). Then stir in the tomatoes, green beans, lemon juice and shrimp. Sprinkle cheese liberally over the top.
Bake 15-20 minutes (a couple minutes less if your shrimp isn't frozen to start)-- the shrimp should be pink. Enjoy!