This was a recipe I cobbled together from items in my cupboards. I find often that I’m making new and interesting meals (most quite simple but still full of flavor) thanks to my keeping my pantry stocked with staples and spices.
These are often items which I don’t consume on a regular basis, but I’m always thankful to find them on-hand when wondering what to eat for an upcoming meal and not having a desire to visit a grocery store to prepare a different meal.
I like the hearty, filling nature of this recipe. It’s the right amount of spicy and flavorful for my taste palette.
This recipe has fed me for at least four meals, surviving well in the fridge over a few days.
If using frozen shrimp, start by thawing the shrimp in a container under the running, cold water tap for ~10 minutes or so depending on the size and quantity of shrimp.
Bring a pot of water to boil with a few teaspoons of salt, to taste.
At the same time, dry and peel the shrimp.
Prep the vegetables next, including:
- Dice the onion and chipotles (plus garlic if from a clove)
- Drain the kidney beans and diced tomatoes in a colander
Cook the pasta to the box’s instruction (the veggie pasta I used took approximately 7 minutes to cook).
Heat the oil at med-high in a large, sauté pan. Once the oil is hot, add the garlic.
When the garlic fragrant and before burning, add the diced onion and sauté it until translucent.
Add the shrimp. After a minute, add the turmeric.
Once the shrimp is cooked through and opaque, reduce temperature to medium and add the drained kidney beans and tomatoes. Top with the diced chipotles and the remaining spices.
Drain the cooked pasta, saving ~1 cup of pasta water. Add the pasta into the pan.
Pour in the pasta water, and stir well to coat all the pasta and vegetables with the oils and cooking liquids.
Finally, remove from the heat and serve hot. Top with a drizzle of olive oil if desired.
- 1. In terms of modifications, I'd sauté mushrooms and kale to add a bit more texture and nutrition.