Shrimp, pasta, sauteed vegetables

Low effort dinner tonight:

• Argentinean red shrimp – these have great, juicy texture
• medley of chopped veggies: red kale, baby broccoli, eggplant, peppers, cherry tomatoes
• whole wheat pasta
• garlic clove
• Trader Joe’s Italian sofrito spice blend
• crushed red pepper

I heated up the garlic clove and pepper flakes in olive oil for a few minutes. I removed the garlic. I tossed the defrosted shrimp with some of the spice blend and a little salt. I also had the water for the pasta in another pot.

I sautéed the shrimp for a few minutes to cook and set aside. Then added the kale and eggplant, sautéed for a bit. And stuck a lid on to help cook. After a few more minutes in went broccoli. Peppers and tomatoes a bit later. Seasoning each along the way and adding more sofrito. When the pasta wrapped, I added the shrimp and pasta to the pan. The tomatoes fell apart to add a light sauce. Add pasta water if it looks dry. To serve i added ground pepper and a light drizzle of lemon olive oil.