Shrimp dish an easy fix for those with a busy schedule

Megan Nordstrom, of Overland Park, enjoys cooking, then serving beautiful, healthy dinners to her family. She, and her husband, Kyle Nordstrom, have two young daughters, Finley, 6, and Britta, 4.

Q: How did you learn to cook?

A: I cooked some while growing and liked it so much, I thought I wanted a career in a restaurant, as a chef. I attended the culinary program at Johnson County Community College, then got a job at The American Restaurant, working with renowned chefs including Celina Tio and Debbie Gold.

I learned much about cooking at school and working in the restaurant. I loved it, but soon realized that the hours and demands of that job would be challenging and I knew I wanted a family. I moved from the restaurant kitchen to the sales office for The American Restaurant, where I worked as executive sales manager, scheduling private events. I am no longer employed, but instead, I use my skills and appreciation for delicious, beautiful foods when I cook at home for my family.

Q: What are dinners like at your home?

A: We are a very busy family as my daughters often have dance or other activities after school, so our family dinners are frequently on Saturday and Sunday. We set the table, then sit down so we can enjoy dinner together. We talk, sharing the highs and lows of our days and we practice good manners.

We have a variety of foods for dinner, including lots of vegetables. I want my children to have a healthy relationship with food. There are no foods that are off-limits, and I don’t set restrictions, but I want to expose my daughters to healthy foods.

Q: How do you encourage your children to enjoy vegetables?

A: I started early, when they were quite young serving them tasty meals with vegetables, so that is what they are used to eating. They have their own toy kitchen to play in right by my kitchen, so they frequently pretend to cook while I cook our dinner.

I pack their lunches, using a divided, metal box that comes with an ice packet. The individual compartments are each filled with different foods, and I try to make their meal look fun. The metal lunch kits are great as they are reusable, so there is no paper waste.

Q: What recipe are you sharing?

A: Brown butter shrimp pasta is one of my family’s favorite meals. My daughters really love it. It is a great dish for a busy evening as it is quick and easy to prepare.

I purchase frozen, shelled, uncooked, wild-caught shrimp at the grocery store and keep it on hand. The shrimp cook quickly and taste great on pasta.

I always cook a variety of green vegetables separately from the shrimp, then stir the vegetables in just before serving. Vegetables such as broccoli florets and snap peas cook quickly and taste wonderful in this dish.

The recipe includes one-half cup of Champagne or sparkling white wine, but that wine is cooked off so I can serve the dish to my daughters. It means there is enough wine left that I can occasionally enjoy a glass of wine while I cook.

Brown butter shrimp pasta

Makes 4 to 6 servings

8 ounces angel hair pasta (or any variety pasta)

Extra virgin olive oil, as needed

1 tablespoon avocado, grapeseed or vegetable oil

1 pound frozen, thawed or fresh wild caught Key West pink shrimp (or any sustainable shrimp) peeled, and deveined

1/3 cup butter

1/2 cup sparkling white wine

2 cloves garlic, minced or pressed

1 teaspoon paprika

1/2 teaspoon fresh minced or ground ginger

Salt and black pepper to taste

2 tablespoons chopped flat-leaf (Italian) parsley

2 cups cooked vegetables

Cook pasta according to package directions in boiling salted water, cooking just until tender, about 4 minutes; drain. Return the cooked pasta to the hot, empty pot and drizzle in the olive oil. Set aside.

Meanwhile, heat a large skillet over medium-high heat, add the avocado oil and allow the oil to heat. Add the shrimp. Season with salt and pepper. Cook for just a couple of minutes per side, depending on size, or until the shrimp turn pink. Remove the shrimp from pan.

Turn the heat to medium low in the same skillet. Melt the butter and cook for about 5 minutes, until the butter is caramel brown in color. (Watch carefully so it does not burn.) Pour in the wine, garlic, paprika and ginger, and cook, stirring constantly about 5 minutes, until the sauce has reduced. Season with salt and pepper. Add the shrimp back to pan. Add the parsley and stir to combine.

Toss the vegetables with the pasta and place on a serving platter family style or individual entree bowls. Top with the shrimp mixture.

Do you want to nominate someone to be featured in Come Into My Kitchen? Maybe a friend, neighbor, sibling or even yourself? Email us at KCComeIntoMyKitchen@gmail.com

Roxanne Wyss and Kathy Moore are cookbook authors and food consultants that make up The Electrified Cooks. They have published over fourteen cookbooks and thousands of recipes. They are members of Les Dames d’Escoffier and blog at pluggedintocooking.com .

This story was originally published March 3, 2020 at 7:00 AM.