Shrimp and veggie fetuccini

Shrimp, carrot, broccoli fetuccini with garlic butter

This is one of my absolute favorite quick & easy dishes because the flavors complement each other so well. You will need:

1/2 pound of noodles (I use plain straight pasta)

2 cups peeled and deveined shrimp

4-5 large carrots

1 1/2 cups broccoli

Butter

Garlic

Salt

Step 1: Thinly slice the carrots (your choice to peel them or not). In a skillet over medium heat, melt about 2 tbsp. of butter and add the carrot slices. They will need to cook until soft to a fork, about 15 minutes.

This is my friend Aris putting his cut-up carrots into the skillet.

Step 2: While carrots are cooking, bring water to a boil and add the pasta of your choice. Amounts always depend on how many you're cooking for. For one person, a 1/2 pound should be plenty with some left over.

Step 3: When the noodles are about done (al dente = soft but not total mush. If thrown at a wall, the noodles should stick. Seriously. Try it.) and the carrots are soft when poked with a fork, add the broccoli to the carrots. Sprinkle on some garlic and salt to taste (or garlic salt, for those who are impatient).

Step 4: If you have pre-cooked shrimp they are the fastest and the last thing to cook. Throw those in a skillet with about 2 tbsp butter to get nice and pink. When the shrimp is pink and warm throughout, and the broccoli has become tender to a fork, you can put all 3 into one skillet until the pasta is done and drained.

Step 5: Drain the pasta, and pour the shrimp, carrots and broccoli on top. Add in as much butter, garlic and salt as your palette and stomach can handle, and enjoy!