One of the things I’m coming to terms with in blogging is that my every post doesn’t have to be perfect. I don’t have to have a perfect series of prep images, or even a perfect final image (although as a photographer it hurts my pride to not put up pretty images). I’m still learning how to photograph food in my kitchen – especially at night where there are dark cabinets and black granite countertops.

But just because the photos aren’t works of art doesn’t mean the food isn’t good. And it seems a shame to not blog good food because of my perfections issues about the photography. So despite photos I’m not 100% pleased with, I’m going to post one of my favorite quick, easy, and healthy meals to throw together.

The best thing about fixing shrimp for dinner is that it goes from frozen to cooked and delicious in less than 10 mins. I buy my shrimp from Costco – I get Kirkland’s 3lb bag of size 30-41 raw, tail-on shrimp for about $13. If you rinse the shrimp in lukewarm water while you’re pulling together your other ingredients, it’ll be thawed and ready when it’s time to pop it in the pan.

Start by putting a pot of pasta on to boil. I love angel hair pasta with this, but any pasta you like will do. While the water is coming to a boil melt 1T of butter and 1T of olive oil in a large frying pan. (I use my 12″ cast iron skillet.) Once you have a good boil going, put the pasta in the water and use it’s cooking time for the veg and shrimp.

Add your chopped broccoli and your garlic to the butter and olive oil in the pan. I like garlic, so I minced 3 large cloves but you can adjust the garlic to your personal taste. Give everything a good stir and saute for 4-5 mins.

Push the broccoli and garlic off to one side and add your shrimp (which should be completely thawed by now). Cook them for 2 mins on one side and then flip them and cook for 2-3 mins on the other. You’ll know when they’re done because they start to curl up and turn a pretty pink. Don’t overcook them. Overcooked shrimp gets rubbery and ick.

At this point your pasta should be done. Scoop it out and toss it into the pan with your veggies and shrimp. Stir everything around well to get all the buttery, garlicky goodness on the noodles. I sometimes add a big scoop of diced tomatoes for color and additional vegetables (about 1/2 cup). Plate it up and top the whole thing with a little shredded or grated parmesan cheese.

And enjoy your dinner! It’s fast, yummy, healthy, and requires minimal cleanup.

Garlic Shrimp & Broccoli w/ Angel Hair Pasta

• 2 oz angel hair pasta (or other pasta of your choice)
• 1 tbsp butter
• 1 tbsp olive oil
• 2-4 cloves garlic, finely minced
• about 9 30-41 size shrimp
• 1 cup chopped broccoli
• 1/2 cup diced tomatoes (optional)
• 2 tbsp Parmesan cheese

Nutritional info per serving:

603 cals | 27g fat | 57g carbs | 7g fiber | 38g protein