The Kitchen Witch

Harvest Stir-Fry with Shrimp

 

     If you are like me, you either make too much pasta or not enough. Generally, I err on the side of too much. So I often use leftover pasta in stir-fries. Pasta reheats fabulously in the stir-fry pan, and absorbs the flavors of the cooking oil, vegetables and other seasonings.

     The other day, I went to the farmer’s market in Downtown Buffalo. I bought these wonderful purple and pale green peppers, as well as cherry tomatoes and zucchini. I decided to use them in the stir-fry with the leftover pasta. I also had onion and shrimp.

Here is the recipe and how you prepare this yummy stir-fry:

Ingredients:

2 tablespoons olive oil

1 medium zucchini, cubed (about 1 cup)

1 purple pepper, diced (about ½ cup)

1 pale green pepper, diced (about ½ cup)

¼ cup diced red onion

13-15 cherry tomatoes, halved

Sea salt and freshly ground pepper to taste.

2 cups leftover pasta, broken into pieces

¼ cup white wine or chicken broth

10-12 medium cooked frozen shrimp, thawed, with tailed removed

Fresh parsley and basil to taste.

     Heat the olive oil in a heavy cast iron pan or wok until just about smoking. Add the vegetables and toss in the hot oil. Season with salt and pepper and keep moving in the oil. Add the leftover pasta and stir it in well. Add the white wine or the chicken broth, stirring well. Add the shrimp, then the parsley and basil. Toss a final time and serve. With a salad, this is a perfect light dinner for two people.

Enjoy! BB!