Directions: |
Directions:Toss shrimp with 2 tbsp. olive oil, 1 minced garlic, sea salt and fresh black pepper. Set shrimp aside.
Toss asparagus, red balsamic vinegar, 2 tablespoons olive oil, sea salt and black pepper together on top of a baking sheet lined with foil. Roast for about 15 to 20 minutes or until asparagus is tender and crispy. Remove from the oven and set aside.
Meanwhile, make the pasta according to the manufacturer’s directions. Reserve ¼ cup pasta water. Strain and rinse pasta with cold water. Toss with 1 tablespoon of olive oil.
Gently mix asparagus and pasta together in a large bowl. Set aside.
Heat 2 tbsp. of olive oil in a large skillet over medium heat. Stir in red onions and celery. Season with sea salt, black pepper, red pepper, smoked paprika for about 5 minutes, or until the onions are translucent. Stir in the rest of the garlic for about 20 seconds.
Stir in the pasta or chicken stock. Then follow with the red wine and harissa. Let liquids slightly reduce and adjust seasoning. Add tomatoes, thyme and chickpeas. Reduce temperature to low and cover the skillet. Simmer for about 15 minutes and occasionally stir the sauce.
Stir in the shrimp and let cook until opaque and slightly undercooked for about 3 to 4 minutes (the shrimp will continue cooking once removed from the heat).
Stir in the parsley and toss with the pasta and asparagus.
Top each serving with feta cheese and enjoy.
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My grocery list includes frozen pre-cooked shrimp to quickly thaw and add to salads for instant protein. A container of hummus is always bought, because it’s quickly used for an open-face breakfast sandwich with toasted bread, a drizzle of olive oil, sea salt, fresh black pepper and occasional avocado slices. The other day, garlic powder was purchased to reduce the time of peeling and mincing fresh garlic. Cheese is bought grated, crumbled or slivered to reduce the preparation time of a dish. Instead of visiting a fish market during the weekday, frozen fish fillets are stored in the freezer (Most seafood arrive in grocery stores frozen). Instead of waiting 45 minutes to cook brown rice, try 10 minute farro and barley are equally healthy substitutions. And, store-bought harissa sauce is my favorite condiment. It’s instant flavor for stir-fry greens, egg or pasta dishes.
Recipe Courtesy of Sanura Weathers
MY LIFE RUNS ON FOOD |
Personal
Notes: |
Personal
Notes: Deep calleth unto deep at the noise of thy waterspouts: all thy waves and thy billows are gone over me. Yet the Lord will command his loving kindness in the day time, and in the night his song shall be with me, and my prayer unto the God of my life. ~ Psalm 42:7-8
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This recipe for SPICY TOMATO SAUCE WITH SHRIMP, CHICKPEAS AND ROAST ASPARAGUS is from