There are weeks when I have a menu planned that I’m excited about for every single night and then…there are weeks like this one. Today was one of those chilly, lazy, days where I didn’t even want to face going outside let alone going to the grocery store, again. Not knowing exactly what I would find in the freezer, I set out to see if I could come up with something edible for dinner. Way in the back I found one steak (One? There’s three of us, why would I only have one steak?) and a bag of frozen shrimp. Searching through the fridge I came up with a few veggies, grabbed some pasta from the pantry, and this is what I came up with. No going out in the cold, no schlepping through the grocery store. More time for me to work my way through the plate of sugar cookies on my counter and enjoy my new book…
1 – 16 0z. Ribeye Steak
1 Bag Medium Uncooked Shrimp (about 50 count)
About 10 – 12 oz. Tinkyada Brown Rice Pasta, spaghetti style
2 Bunches of Asparagus
4 Cloves of Garlic, chopped
4 Cloves of Garlic, chopped for asparagus
1/2 Sprig of Rosemary, leaves removed, chopped
1 Medium Sweet Onion, cut in half and sliced
1 Tsp. Thyme Leaves, heaping, chopped
1/2 Red Bell Pepper, sliced
1 Cup Spinach Leaves, roughly chopped
About 3/4 cup Semi-Dry White Wine
About 2 Generous Tbsp. of Butter (I used dairy free)
Sea Salt & Pepper
Peel shrimp removing tails and rinse. Set aside.
Season the steak with a bit of olive oil, sea salt & pepper, and steak seasoning. I used Chicago Chop and Steak Seasoning. Set aside. Pre-heat grill.
Slice the onion and pepper, chop garlic and herbs, and rough chop the spinach. Set aside. Place steak on grill and cook to your liking. I cooked mine medium-rare, probably more on the rare side. You don’t want it too done because you’ll add it to the hot shrimp mixture later and it will cook a bit. Once it’s off the grill set it aside to rest.
Line a baking sheet with parchment paper and prepare the asparagus by trimming the ends. Drizzle with olive oil and about 2 Tbsp. of chopped garlic. Sprinkle about 1/2 Tbsp. of sea salt and about 7 grinds of pepper. Roast for 20-25 minutes at 400 degrees. While the asparagus is roasting, thinly slice the steak and set aside.
Drizzle olive oil in a skillet and saute onions and garlic on medium to medium-high heat until lightly golden. During this process, boil your pasta water. Cook pasta according to package directions (15-16 minutes) and drain.
Once the onion and garlic are a light golden color, add the red bell pepper and cook for 5 more minutes. Add shrimp, spinach, herbs, and season with about 1/2 tsp. sea salt. Saute until shrimp are almost cooked through. Slide mixture to the side and add butter, scraping the bottom of the pan.
Next, add about 3/4 cup wine, de-glazing on medium-high until shrimp is cooked through. Remove from heat and add steak, tossing carefully.
Taste, season a bit more if necessary and serve over pasta with the asparagus on the side.