Last week, the fridge was looking sad and I didn’t have a chance to make it to the store. At least that’s the story I’m sticking with. Oh yeah… the Seahawks were playing Thursday night and husband was coming home late.
Instead of going out, we visited the freezer and came up with some good stuff.
Trader Joe’s can be your friend. If you are able to eat it, their butternut squash ravioli is pretty tasty. It freezes well too. Also in the freezer store was American gulf prawns. Add onion, garlic, prosciutto and fresh roasted tomatoes and you’ve got a decent meal.
I have to say this is amazingly quick and easy. The pasta takes less than 5 minutes to cook, so the most time consuming thing for making this is boiling water.
Start boiling water. Chop up onions & garlic, and saute over medium heat. Season with salt and pepper. Once the pasta water has boiled, throw in the pasta. At this point, add the shrimp to the pan to cook.
When the ravioli is done, increase heat on your onion/garlic/shrimp mix, and transfer the pasta from the water directly to the pan using a slotted spoon, or something similar.
It’s really that easy! If you can roast a tray of grape tomatoes and not eat the entire batch (for me, this is a challenge…), then garnish with tomatoes. Leftover prosciutto in the fridge? Throw it under the broiler for a crispy-salty-porky nibble.