Do you remember the shrimp and vegetable salad? Well, I cooked these spaghetti with shrimp and green beans the day after that recipe, specifically to finish the shrimp and green beans I had left over.
So this is truly a leftover recipe, although in its simplicity and quick preparation, it turned out to be a great recipe worth making on purpose, not just for leftovers! And I’ll tell you, if I had thought about it beforehand… I could have cooked some tagliolini instead of spaghetti, and I would have passed the recipe off as a sophisticated Sunday recipe. Maybe I need to rethink my marketing skills! 😃
Well, since today is Sunday… you decide which pasta to use! And all that’s left for me to do is wish you Bon Appetit! 🤗
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Other ideas for a Sunday first course?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- spaghetti (or other pasta of choice)
- frozen shrimp (5-6 per person)
- green beans
- garlic
- extra virgin olive oil
- lemon zest
- cooking cream (optional)
Tools
- Pan nonstick
Steps
First, bring the water for the pasta to a boil.
While waiting for the water to boil and while cooking the spaghetti, cook the green beans in a pan with a clove of garlic, a drizzle of oil, and half a cup of water.
For cooking: a few minutes are enough (less than 10 minutes depending on the variety and size of the green beans), preferably with the lid on.
When the green beans are almost cooked, add the shrimp (or prawns).
The shrimp cook in a few minutes, no more than 5 minutes are needed: longer cooking can make them tough.
Season with grated lemon zest.
Drain the pasta and toss it in the pan with green beans and shrimp.
If desired, season with parsley and more grated lemon zest.
Optional: I wanted to give an ’80s touch to the dish… and added a tablespoon of cream. 😉😃
Serve immediately!
Salt-Free Tips
I remind you that I cook without added salt. If you don’t know yet, I invite you to read this article of mine –> Cooking without salt, my journey. 🙂
If you are interested in reducing or eliminating salt, always remember to:
– Gradually reduce salt, the palate must get used to it slowly and should not notice the progressive reduction.
– Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
– Use my salt-free vegetable granules
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that retain flavors (grill, foil, steam, microwave)
– Avoid putting the salt shaker on the table!
– Occasionally break the rule. It’s good for the mood and helps perseverance.
If you don’t want or can’t give up salt:
You can still try my recipes by salting according to your habits.
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