warm shrimp pasta salad and sauteed brussel sprouts and shallots.

Although I was often afraid of these green bushels growing up and only tried them as of last year, I have become a fan. If you cook them right (i.e. don't completely drench them in butter or bacon fat), they are fabulous and pack quite the nutritional punch.



Sauteed Brussel Sprouts

2 Tbsp olive oil
1 cup thinly sliced shallots
2 garlic cloves, minced
1 tsp sugar
3/4 lb. brussel sprouts, trimmed and sliced lengthwise
1/4 tsp salt
1/8 tsp freshly ground black pepper

Heat a large stainless steel skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots; saute 3 minutes or until almost tender, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly. Add sugar and brussel sprouts; saute 5 minutes or until brown, stirring occasionally. Sprinkle with salt (we use Kosher salt for the flavor) and pepper; toss.

Warm Shrimp Pasta Salad

3 cups uncooked farfalle (bow tie pasta)
1/4 cup fresh lemon juice
1 1/2 Tbsp Dijon mustard
1 tsp fresh minced garlic
1/4 cup olive oil
1/2 tsp Kosher salt
1/2 tsp fresh ground pepper
cooking spray
1 lb. medium shrimp, peeled and deveined (this totally grosses me out, so Colin does this, but if you don't have a "Colin", you can buy them already deveined..)
1 1/2 cups chopped fresh spinach
1 cup cannellini beans, rinsed and drained
1/2 cup minced red onion

Cook pasta according to package directions.

Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

Heat a large nonstick skilled over medium high heat (we don't have a nonstick skillet, so we used olive oil). Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until well done. Stir in spinach, cannellini beans, red onion, toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.

I am not a HUGE fan of mustard or pasta (but Colin is), but if you really don't like mustard, I would stay away from this dish. The dijon mustard is wonderful with the shrimp and a great alternative to the mayonaise-y pasta salad that you grew up with. We enjoyed this dish and had quite a bit leftover, but it did not make it to our favorites list.


(This was Colin's plate!! haha)

Goodluck.