Solo Mediterranean Shrimp and Pasta
"This recipe will make a hardy lunch for one, or if served with a side salad, a nice light meal for two. An option is to roast the Bell Pepper, then after steaming in a paper bag, peel the skin off the flesh. Cooking is a Creative Sport."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 4 ounces of thawed precooked shrimp (the small salad size)
- 1 cup dry pasta (I like rotini for this dish)
- 4 tablespoons olive oil
- 2 tablespoons vinegar
- 1 teaspoon corn syrup
- 1⁄2 cup green bell pepper (Diced)
- 1⁄4 cup onion (Diced)
- 1⁄2 cup pitted black olives (8)
- 1 clove garlic (Diced)
- 1⁄4 cup parmesan cheese (grated)
- salt (optional)
- Tabasco sauce (I like the Green, but this is optional)
directions
- Bring 2 quarts of salted water to a boil and cook the pasta until done, about 8 minutes.
- Combine the oil, vinegar, corn syurp, and garlic in a shallow serving dish, and mix well.
- When the pasta is done, drain and add to the serving dish, and toss to coat.
- Add all the remaining ingredients, except the cheese and Tabasco Sauce.
- Toss Add the cheese, taste and adjust with salt and/or Tabasco Sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I was solo today so decided to treat myself to this delicious dish. I didn't need any help polishing it all up myself. The ingredients are a bit surprising but come together really well. Really glad I gave this a try.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
