-Amanda
1 bag of shrimp (is that a pound?)
3-4 strips of bacon (optional??)
6-8 asparagus
1/2 zucchini
4-6 button mushrooms
1 carrot
1 clove garlic
1/2 cup uncooked rice
uncooked spaghetti noodles (about the amount for one serving)
olive oil
1/4 cup white wine vinegar
broth (I used shrimp, but chicken would be fine)
splash of heavy cream
italian seasonings
curry powder
Cook rice. 1/2 cup of rice to 1 cup of water, salt and a glug of olive oil. Bring to a boil, cover and reduce to a simmer. Set timer for 15 minutes. Bam.
In a large skillet start cooking diced bacon. While bacon is frying, cut asparagus into 1/2 inch pieces. Dice zucchini, and carrot. Slice mushrooms. Mince garlic. Bacon should be about done. Add a few glugs of olive oil and all your vegetables. Stir occasionally. Add italian seasoning and about 1/4 tsp of curry powder. Break spaghetti noodles into 1/2 inchish pieces and add to vegetables. Keep stirring on medium heat. If anything starts to stick, throw some more olive oil in the skillet.
Meanwhile peel those dang shrimp. Keep the shells and stick them in your freezer for use on another day. You don't have to do this, but if you don't you are throwing away potential free shrimp stock, just saying. (I make stock when I have about a gallon size zip bag of shells ready to go.)
Vegetables should be cooked and starting to brown, rice should be just about done too. Deglaze the pan with some white wine vinegar. (or whatever vinegar you have on hand.)
Add shrimp to the skillet and stir it until almost cooked through. Add rice, about 1/2 cup of stock and a splash of heavy cream. Stir until shrimp is cooked through and the noodles are not crunchy. Enjoy!
