Saturday, August 28, 2010

Dill Shrimp with Angel Hair Pasta

Last fall I attended a Freezer Meal "workshop" and made several awesome meals.  This is one that I put together that day and am making again.  I used all of the meals I made during the two weeks after Nate was born along with a few other easy meals (like tacos, Spaghetti, and Take-out :-) ) to help make getting dinners on the table a little easier. 

Dill Shrimp with Angel Hair Pasta

In a gallon-size freezer bag, mix the following ingredients:
1/2 cup chicken broth
1/2 cup olive oil
4 Tablespoons parsley
4 Tablespoons sliced green onions
4 Tablespoons dill
2 Tablespoons Dijon mustard
1 teaspoon black pepper
2 teaspoon minced garlic
1 bay leaf
2 teaspoons kosher salt
1 pound shrimp without tails, fresh or frozen, pre-cooked or raw
1 box Angel Hair Pasta

Seal bag tightly and "squish" gently to combine all ingredients and coat shrimp well.  Press out excess air, seal, wrap several times in saran wrap and label. Than place in freezer.  (If making the dish the same day, it does not need to be wrapped and labeled)

To serve:  Thaw shrimp and marinade.  Prepare angel hair pasta according to package directions.  Meanwhile, heat a skillet over medium-high heat.  Add shrimp and marinade to skillet and cook approximately 5 minutes until shrimp is heated through (pre-cooked) or until no longer opaque (if raw).  To serve, place pasta on a large, rimmed platter, spooning the shrimp and sauce over the top.

Notes:  I know it seems like a lot of dill - but it really isn't once you cook it - it adds just the right amount of flavor. 
** Pick up "extra" bags of shrimp when they are buy one get one free - this is a super simple recipe to throw together last minute. 

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