Mrs. Bear's Take on Mr. Bear's Shrimp Pasta

Even though Mr. Bear will never have to cook now that he is married to me, it does not mean that he doesn't know how for the times when I am not around (or when I don't want to cook!). In college, when he finally moved into a clean place that had a kitchen he could actually cook in (think no roaches or mice, roommates who clean their dishes within 2 days of eating off of them), he would whip up a shrimp broccoli pasta dinner once a week and invite me over. I taught him how to make it - and he always did a great job! Now that we are living off of actual salaries, we can spice it up with different ingredients. Here is my take on Mr. Bear's dish:

Ingredients

1 box angel hair

2 heads broccoli - rinced and chopped

8 oz pre-sliced button mushrooms

Extra Virgin Olive Oil

2 teaspoons minced garlic

1 teaspoon garlic powder

1/2 - 1 teaspoon red pepper flakes

salt & pepper

1/2 lbs shrimp - deveined, shell removed - but tail left on

(make sure the shrimp are rinsed thoroughly)

1 tablespoon fresh or dried parsley flakes

2 tablespoons dry white wine
1 jar pitted kalamata olives - drained (optional)

Shredded parmesan cheese

Directions

1. Add angel hair to lightly salted boiling water. Cook until al dente (7-9 min). Drain, set aside in a large pasta bowl, drizzle with olive oil so it does not dry out.

2. While the pasta is cooking, over medium-low heat coat the bottom of a large skillet. Add 1 teaspoon garlic and cook for 1-2 minutes.

3. Add the mushrooms and broccoli. Season with garlic powder, salt, and pepper. Cook until broccoli is slightly tender and mushrooms are soft. Turn heat down to low. Transfer veggies into a bowl and cover with tinfoil.

4. In the same skillet, add enough olive oil to coat the bottom. Add the garlic and cook for 1-2 minutes. Add the shrimp and parsley. Cook 3 minutes, then add the wine. The shrimp will be done when they are pink and their tales are slightly curled in.

5. Combine the shrimp, veggies, kalamata olives, and 1 tablespoon of olive oil with the pasta. Mix with tongs and taste - you may need more seasoning (of your choice). Sprinkle with shredded parmesan cheese. Serve alongside a piece of hot garlic cheese bread and a big glass of the same white wine you cooked with. =0)