With Zack out of town this week I had two things in mind:
1. Make everything that Zack doesn’t like and I do, and get my fill of it
2. Try not to go grocery shopping, just try emptying the ridiculously full refrigerator.
This recipe accomplished both. I knew I needed to use up the brussel sprouts before they went bad (leeks too but that’s for another recipe). I also really wanted to eat some fish because Zack is never in the mood for seafood. Well, I didn’t have any fish but I had shrimp.
After some googling to see that recipes including those two ingredients existed, I figured I could give it a shot. I’ve only made brussel sprouts one other time and that was in a salad so I knew I’d have to figure that out. I decided to roast them and get everything else ready while they were cooking (who knew they’d take 30 minutes in the oven at 400°F).
I’m not going to lie, this all takes probably an hour or so from beginning to end, and a fair amount of dirty dishes but it’s one of the better recipes I’ve thought of recently. Here’s how it goes. Oh, and trust me, read all this through before you start the recipe so you get the timing right.
Ingredients for the Brussel Sprouts
1 lb brussel sprouts
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon crushed red pepper
2 teaspoon fresh minced garlic
3 tablespoons olive oil
1/2 cup parmesan cheese
Ingredients for Pasta and Shrimp
1/2 box of the pasta of your choice (I went with linguine because it’s what I had)
1 lb of large peeled and de-vained shrimp (I took the tails off but you certainly don’t have to)
1 small yellow onion (or just use 1/2 cup of frozen diced onion, which is what I used)
1 diced green pepper (or 1/2 cup of frozen diced green pepper)
2 teaspoons of olive oil
Ingredients for Mozzarella Cream Sauce
1 cup heavy cream
1/4 cup parmesan cheese
2/3 cups mozzarella cheese
3 tablespoons of butter
2 teaspoons of minced garlic
1 large teaspoon of crushed red pepper (I probably used closer to a tablespoon because I like it spicy)
*This recipe serves about 3 adults. If you make a bit more pasta it can easily serve more!
So here’s how the order works:
1. Prep the brussel sprouts and begin cooking the brussel sprouts
Preheat the oven to 400°F. Cut off the bottoms of the brussel sprouts and quarter them, then mix all the remaining brussel sprout ingredients EXCEPT the parmesan, in a bowl. Pour out onto cookie sheet and sprinkle the parmesan cheese over the top. Then put it in the oven. That’s really all you’re doing with the brussel sprouts. They’re going to cook for around 30 minutes and I do recommend stirring them up about halfway in.
2. Begin to boil the water for the pasta
3. In a large saute pan, begin cooking the onion and green pepper in a small amount of olive oil.
When the onion is translucent, add the shrimp and turn it down to low to let the shrimp cook (for about 5 minutes if your shrimp is cooked and frozen, 8 minutes of it’s raw)
4. When the water is boiling,
Put your pasta in the water. At this same time, you want to take the shrimp mixture out of the saute pan and pour it into a large serving bowl.
5. Using the saute pan your shrimp was in, begin your sauce
You want to add the garlic, crushed red pepper, and butter and saute on low until the butter is melted. Then add the cream and parmesan and whisk for about 6 minutes. Then add the mozzarella and whisk slowly until the mozzarella is melted. Around this time your pasta should be done (if you’re cooking linguine).
6. Combine the drained pasta, shrimp/onion/pepper mixture, and the cream sauce.
7. Top with the roasted brussel sprouts and a dash more of parmesan for looks.