Saving Pennies and Pounds: November 3, 2010

I don't know what has come over me, but lately I just can't seem to cook enough. A single-girl appetite accustomed to a lean frozen dinner and a side of vegetables hungers for the artistry of a self-prepared dinner.

Now, don't overestimate my ability at this point. I still teeter between cooking and "meal-assembly". Arriving home after 8:30 pm will usually warrant a "meal-assembly." But given a little more time I am somewhat more inspired to satisfy one particular stomach as a means to his heart (wink!). One of my favorite new dinners is perfectly complemented by this week's ad at Market Street: Shrimp and Tortellini Primavera.

Shrimp is on sale this week at Market Street for $4.99/lb (peeled and deveined). Best part of the recipe: only 25 minutes!!

1 14-ounce can vegetable broth or reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
3/4 cup shredded Parmesan cheese
1 teaspoon dried dill weed
1/8 teaspoon salt
1 16-oz bag mixed veggies (frozen or fresh) such as broccoli, carrots and snap peas
1 16-ounce package refrigerated cheese tortellini (or other favorite pasta)
1 lb cooked shrimp, peeled and deveined

1. Put a large pot of water on to boil (for pasta)
2. Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
3. Defrost or steam veggies.
4. Add refrigerated pasta to boiling water and cook according to package directions (usually 2-3 minutes).

5. Remove sauce from the heat and stir in cheese, dill and salt.
6. Add vegetables and shrimp to sauce. Stir until shrimp is warmed. Serve over pasta and enjoy.

Don't forget this weekend is our Entertaining Made Easy Expo. Click here for more.

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