Shrimp or Chicken Linguine with Veggies

This is so easy to throw together if you have a bag of frozen, cooked shrimp on hand.  You can use raw shrimp, but you'll need to cook it for 5 minutes before adding the other ingredients.  I haven't tried substituting chicken, but the flavors of this pasta dish would also compliment chicken.  We enjoyed this with roasted broccoli and carrots, so I've added that recipe below.  If you start with the roasted veggies, this delicious meal can be ready in 30 minutes.

8 oz. uncooked linguine (we like Ancient Harvest quinoa GF pasta)
1 T. olive oil
1 lb. frozen, peeled medium shrimp or cut up chicken
1 tsp. minced garlic (I use minced garlic from a jar)
1/2 tsp. dried rosemary
2 c. fresh baby spinach leaves, stems removed
1 small jar marinated artichokes, drained (optional)
2 T. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. crumbled feta or Parmesan cheese (we used Parmesan)

If making roasted vegetables, prep those and put them in the oven first, then gather the pasta ingredients because the sauce comes together quickly.  (You only want to heat the frozen shrimp if it's already cooked because it will turn rubbery if you cook it too long.)  Place frozen shrimp in a strainer and run under cold water to separate and thaw slightly.  Cook linguine according to package directions.

Meanwhile, pour olive oil into in a large nonstick skillet and heat to medium.  If using chicken, cook chicken (or raw shrimp) until no longer pink, then add garlic and rosemary.  Otherwise, wait until pasta is almost done cooking and heat the cooked, frozen shrimp, garlic, and rosemary for one minute.  Add spinach and stir until wilted.  Add the drained linguine to the pan along with the artichokes.  Stir in the lemon juice, salt and pepper, and heat through.  Sprinkle with cheese, if desired.   

Roasted Broccoli and Carrots

1 large head fresh broccoli or bag of frozen cut broccoli
12 large baby carrots
Olive oil
Coarse salt
Fresh ground pepper

Heat oven to 425 degrees.  Line a 10"x15" pan with foil.  Chop broccoli into even sized florets.  (If using frozen broccoli, you may still need to chop up big florets to ensure even cooking.)  Carefully cut baby carrots in half lengthwise, then cut each half again lengthwise so you have quarters.  Place broccoli and carrots in pan and drizzle generously with olive oil.  Using a spoon or spatula, stir veggies around to coat evenly and grease the foil underneath.  (I usually have to use my fingers to dip the heads of the broccoli in oil.)  Sprinkle with coarse salt and pepper.

Put pan in oven and roast for 20-25 minutes, or until edges look browned and some are crispy.  My husband especially loves the crispy ones, and my kids always beg for more!