Well, it is spring time in Chicago and thought it would be a good day for a spring-esque dish. What better than some Fettuccine and some fresh veggies. For this dish you’ll need:
1. 1/2 lb of Fettuccine
2. 3 tbsp of butter
3. 1 cup of chicken stock
4. 1/4 cup fresh basil, 1/4 cup fresh oregano, 1/4 cup fresh arugula
5. One diced shallot
6. A pinch of salt and freshly cracked pepper
7. 1 lb of cooked shrimp
8. 1 small Zucchini, sliced
9. 1 small Summer Squash, sliced
10. 1 tbsp minced garlic
11. 1 small head of Broccoli, chopped
1. Bring a large pot of water to a boil, cook pasta.
2. While the pasta is cooking, place the chicken stock, garlic and soft butter into a large sauce pan over medium-high heat. Let simmer for 3 minutes.
3. Add basil, oregano, arugula and shallot. Simmer for 3 minutes.
4. Add Broccoli, Zucchini, Summer Squash and shrimp. Simmer for 10 minutes – make sure to stir!
5. By now your pasta should be done. Remove for the flame, drain the pasta, then place it back into the original pot. Pour in your shrimp/veggie sauce and serve!
Now, I understand that I haven’t done much cooking as of late… so my taste buds may be a bit off… but this was, by far, the best dish I have EVER made.
No, I’m not kidding. Hands down, the best dish I’ve ever made.
The sauce was very light. The Zucchini, Broccoli, and Summer Squash were perfectly tender and the shrimp absorbed just enough of the sauce to retain a perfect balance of the sauce and the shrimp itself.
I’d cook this up and serve it to anyone who stops by, and I strongly suggest you give it a try!
Oh… and up tomorrow… the Calamari dish that was an appetizer for this meal.