1 red or orange pepper
1 medium onion
1/2 cup corn (frozen kernels)
12-15 frozen, cooked large shrimp
2 diced, plum tomatoes
herbed goat’s cheese
salt & pepper
whole wheat rotini pasta
Before you begin, put on water for the pasta. But the time the pasta is cooked, the shrimp dish will be ready to add to it.
Chop pepper and onions and fry in olive oil in a medium frying pan. Cook until onions are almost translucent. Add frozen shrimp and frozen corn. Add a couple liberal dashes of dried bruschetta seasoning and dried basil (adjust to taste, especially with dried seasonings). While the dish is cooking, dice the plum tomatoes and gently squeeze the pieces in a paper towel to remove extra moisture. Cook until the shrimp is translucent. Add salt & pepper to taste, and remove from burner. While the pan is still hot, add the tomatoes. Stir, and mix with cooked, drained pasta.
Top with herbed goat’s cheese and serve!
Makes 2 (or 3) generous servings.
For variation, or to accommodate what you already have, add any additional “sweet” vegetables. I would avoid more bitter tasting (yet tasty!) vegetables such as broccoli or green peppers because they will dramatically alter the taste of the dish.
You could use any type of shrimp if you adjust the cooking directions according. I tend to always have frozen cooked shrimp handy, so that’s what I use.
If you don’t have bruschetta seasoning, you can substitute Italian seasoning, but use a little bit less and add more salt.
Fresh basil would be better than dried. If you have it, add it with the tomatoes rather than when the dish is still cooking.
Excellent as a cold dish the next day.