There Goes the Cupcake…

This is a very simple dish, one of my favorites for a weeknight dinner.  And as a plus, most of the time Gattor will eat it (ha the fickleness of a three-year old). I also love the flexibility it has, you can adjust it to your taste or simply according to what you have on hand. This particular  time I didn’t have herbed goat cheese, so you will notice in the picture the sauce is lacking the specks of herbs, it was still great but the herbed goat cheese is definitely better.  Another note make sure to read this recipe all the way through before you start because you will be boiling the pasta while you cook the shrimps. If you get all your ingredients out and ready it makes this dish cook in a flash.

Shrimp and pasta with herbed goat cheese.

adapted from: Cooking light

12 ounces uncooked angel hair pasta (or any pasta of your choice)
6 tablespoons (3oz) herb-flavored goat cheese
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
2 cups chopped asparagus

3/4  pound large shrimp, peeled and deveined

2/3 cup chicken broth

other options:
2 cups cherry tomatoes, halved
2 cups snap peas

1. Cook pasta in boiling water 10 minutes or until al dente, add asparagus during final 2 minutes of cooking. Drain pasta and asparagus and place in a bowl. Add cheese, basil, salt and pepper, stir until well blended.
2. While pasta cooks, heat oil in a large skillet over medium high heat. Add garlic, saute 30 seconds.  Add  shrimp and cook about 5 minutes or until shrimp are almost done . Add broth, cook 1 minute or until shrimp are done. Add shrimp mixture to pasta mixture, toss gently to combine. Yield: 4 servings (serving size: about 1 1/2 cups.)