Wednesday, April 1, 2009

Can't get much easier or tastier

Just back from a quick vacation in NYC, and back at the office today, I started pondering the dinner opportunities while on a long conference call. There was the broccoli that's been in the fridge for over a week. Some TJs frozen shrimp that has proven itself to be very tasty in the past, and some very tasty chorizo (not too spicy, but packed with flavor) picked up a few weeks ago at Russos. That was a good base to start with, together with some braised pasta.

I got the pasta water started, and while I was at it reconstituted some shitake mushrooms. I took 7 medium frozen shrimp out of the freezer and defrosted under a thin stream of cold running water.

Once the pasta water boiled, I plunged the cut-up broccoli in for a minute or two and set it aside. In the skillet, sauteed two cloves of minced garlic and a couple of tablespoons of shallots in a few glugs of olive oil for a couple of minutes, till softened. Added a single, small, diced chorizo sausage (maybe three tablespoons worth), and let those mix together for a couple of minutes, watching the oil turn a luscious shade of chorizo red/orange. Then, in with the brocolli and mushrooms, followed quickly by the shrimp, until the shrimp went from the gray to translucent. Some salt and pepper, adding in the drained pasta with a tablespoon or two of the pasta water, topped with a few tablespoons of chopped parsley in need of a mission and I was ready to eat. I added some fresh grated parmesan (though I know the purists turn their nose up at cheese on seafood, but I don't care, I like it).

Start to finish, probably 20 minutes. Hard to beat for a weeknight, and cleanup was quick too.