I whipped up another quick 'n' easy, delicious and beautiful brunch for myself designed around what I already had in my refrigerator/freezer. Not only was it a colorful and aromatic meal, it was quite tasty too!
Shrimp, Lacinato kale, caramelized sweet onion, thin spaghetti, and olive oil.
- Cook thin spaghetti
- Kale: Cut away the base of the center stalk (the thickest parts). Tear or chop kale into smaller pieces.
- Thinly slice one small sweet onion
I use Whole Foods Whole Catch peeled and deveined raw shrimp. Put just enough olive oil, in a medium size sauce pan, to cover the bottom of the pan. Heat oil a little (olive oil heats up fast) and caramelize onions in the pan, when done add shrimp and lots of garlic (garlic powder or minced garlic); cook that until done. At the very end add Lacinato kale, toss it around to pick up the oil and flavors. Then with heat on low, add cooked pasta to the rest of the food and pour on about 3/4 TBS of olive oil and more garlic, and toss it all together. Now eat! Yum!
Eat, drink, be merry and validate for parking (TM)
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