Wednesday, October 05, 2011

Penne with Shrimp and Roasted Beets & Garlic

Inspired by the roasted beets in the fridge and Death by Garlic recipe on my Allrecipes iPhone app (also found on my iPad app as well as the website)

Prep/Cook time: 20 minutes
Serves 2  

½ lb/225g penne pasta or (whatever your short twirly favorite is)
2 tbsp extra virgin olive oil
6 large cloves roasted garlic, peeled and mashed
1-2 large cloves raw garlic, peeled and thinly sliced or finely minced
1 large bunch beet greens, rinsed well and coarsely chopped
1 cup roasted beet wedges
½ lb/225g extra large raw shrimp, peeled
1-2 tbsp balsamic apple cider vinegar
Pinch of red chili pepper flakes (optional)

1. Cook the pasta in a large pot of salted water until al dente (check packaging for exact timing)

2. Heat 2 tbsp olive oil in a large skillet over medium heat.  Toss in the beet greens and sauté for 4 minutes or until wilted.  Add the garlic and roasted beets.  Toss and drizzle with balsamic apple cider vinegar.  Add the shrimp and cook for two minutes.  Flip the shrimp and toss in drained pasta.  Combine well and taste for seasonings.  

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