Hey there, sweetie!
Sometimes, you just want a giant bowl of pasta.
At least I do… pretty much every night.
And luckily, you can turn a bowl of plain ol’ leftover pasta into a pretty amazing (and crazy simple) dinner… with the help of my good buddy compound butter.
This quick shrimp pasta with compound butter is just as easy to make for 1 (recipe below) as it is to double, triple or even quadruple depending on how many you are serving! Or how hungry you are. 😉
Compound butter adds loads of flavor with almost no effort (other than making it...which is pretty easy itself) and keeping some stashed away in the fridge means you can make a crazy delicious dish at the drop of a hat with only 4 ingredients!
Here’s what you’re gonna need:
2 cups cooked pasta
2 roma tomatoes
7-8 large shrimp, peeled and deveined (if you are using frozen shrimp, make sure it is thawed before cooking)
2 tablespoons herb compound butter
parsley and parmesan cheese as garnish
salt and pepper to taste
Here’s what you’re gonna do:
Add the compound butter and tomatoes to a skillet and saute over medium heat until the tomatoes are soft, about 3 minutes.
Turn the heat up to medium-high and add the shrimp. Stirring occasionally, cook until shrimp are cooked through (they will be pink and opaque). Should take 5 to 10 minutes.
Add cooked pasta and stir until coated with tomato sauce. This is where I add a few cranks of fresh pepper and salt, but that is your call.
If at any point in the cooking process the pan gets too dry, you can add a bit more compound butter or a little white wine, or a splash of chicken stock…. just make sure you don’t burn any bits on the bottom of the pan.
Serve with some chopped parsley and shaved parmesan cheese!
How easy was that?!