But coming to Vancity has changed all that, and definitely for the better. The city is one heck of a vibrant, multicultural cosmopolitan city and one of the best things it has to offer are the food joints scattered all across the city. Fresh, colorful produce at farmer's markets make food making not only enjoyable but also refreshingly healthy. And ever since our trip to Italy last year, we are all into healthy (notice the underline) pastas and pizzas!
Today I share a recipe of shrimp primavera pasta that I came up with one night when we were looking for a change from the routine and wanted to wrap up dinner with a quick, one-meal dish. The sauce turns out superbly creamy and the shrimp brings in the seafood flavour just the way we like it.
A warning before you continue reading: this is a cheater's recipe. I don't make the primavera sauce myself (use a store-bought sauce) but the end result is really fabulously creamy and spicy!
15-20 medium zed shrimps, cleaned and de-veined
1 cup uncooked pasta (any type of pasta will work fine, I used the shell shaped one)
1.5 tbsp oil (olive oil works best)
1 small onion, diced
2 scallions (spring onions), diced
2 big cloves of garlic, minced
1 small green pepper, diced
1 packet Knorr parma-rosa sauce mix
1.5 cups milk
salt and pepper for seasoning
-Cook the pasta as per instructions on its packet (dont forget to add salt to the water) and set aside.
-Heat the oil in a pan and add onions and the scallions. Saute on medium heat till they turn transluscent.
-Add the garlic and saute for another 15-20 seconds until fragrant. Take care its does not burn.
-Add the green pepper and saute again for 1 minute or until they turn a little soft.
-Now add the sauce mix and the milk, whisk and stir well. Let the mixture cook on low heat for 3 mins. Stir once in a while. It will thicken considerably and turn creamy.
-Add the shrimp and let it cook on medium-low heat for about 2-3 mins. Take care not to overcook. Season with salt and pepper to taste.
-Remove from heat, garnish with the green portion of the scallions and serve.
-I have tried a few sauce mixes and this one is by far the best.
-I usually dont add too many spices (the sauce mix is spicy enough for me) but dried oregano or rosemary would work well.
P.S. Do you like the new look of my blog? I had problems with my earlier template..like this one so much better!