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Shrimp and Vegetables With Pasta, Capers, and White Wine

Professional chefs and home cooks find creative uses for leftovers. Their recipes are often delicious. I had some leftover spaghetti on hand and some frozen shrimp that were starting to freeze. A thrifty person, I couldn’t throw these ingredients away and decided to combine them into an original recipe.

When I looked in the vegetable drawer of the refrigerator, I found a red pepper, a small zucchini and a yellow onion – foods that go together. Checking the pantry shelves, I found a few rosemary sticks imported from Italy. Soooo! I had the makings of an amazing meal.

I live in the Midwest and fresh fish, other than walleye and trout, is hard to come by. Supposedly fresh fish are displayed in stores, but this fish may be frozen fish that has been thawed. Eating fish that has been frozen, partially thawed, or thawed and refrozen can put you at risk of food poisoning.

Years ago I ate a breaded fish sandwich (frozen fillet) and developed Scombroid Fish Poisoning. Much to my shock, gigantic hives appeared on my body. One hive covered the entire thigh. I have never forgotten the experience and am careful to keep frozen fish completely frozen. If I buy frozen fish, I ask the waiter if it is really fresh or thawed.

Since this recipe has a lot of vegetables, I didn’t bother fixing the salad. If you want to top off your meal with a salad, do it. Don’t expect a thick sauce with this recipe. Instead, the pasta and shrimp are seasoned with a thin sauce of butter, wine, and garlic.

Choose a dry white wine that will complement the ingredients of the recipe, not overpower them. My husband and I loved this recipe and I think you will too. Since it’s winter in Minnesota, I reheated the pasta bowls before making dinner. Serve this recipe with bread sticks, crusty bread or garlic toast.

INGREDIENTS

20 frozen, cooked large shrimp

2 tablespoons of olive oil

1 medium onion, halved and cut into crescents

1 small zucchini, quartered and cut into 1/2″ pieces

1 red bell pepper, seeded and cut into 1″ strips

1 teaspoon of garlic salt

Freshly ground black pepper to taste

3 tablespoons of butter

4 tablespoons of small capers, drained

1 cup dry white wine

Parmesan for garnish

METHOD

1. Defrost the shrimp according to the instructions on the package. Remove tails and set aside.

2. Brush the pan with olive oil. Turn heat to medium.

3. Add half-moons of onion and cook until softened.

4. Add zucchini and red pepper. Cook for 5 minutes.

5. Pour the shrimp over the vegetable mixture. Add pasta and mix with tongs. Lower the temperature.

6. Season the pasta and vegetables with garlic salt, black pepper, butter and capers.

7. Pour white wine over the mixture. Cover and cook on low heat for 5-8 minutes.

8. Spoon into large soup bowls. Garnish generously with Parmesan. Makes 4 servings.

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