Curried Rice with Shrimp

*Adapted from Real Simple magazine. View the original recipe here.

PREP: 45 minutes
SERVES: 4

INGREDIENTS:
1 Tbsp. olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
1 tsp. curry powder (use 2 tsp. if you prefer more spice)
1 cup long-rain white rice
Kosher salt and pepper
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup fresh basil, chopped

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2 1/2 cups water, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
4. Season the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

NOTES: You can easily use frozen raw, peeled, and deveined shrimp--just thaw using the instructions on the package while rice is cooking.

Easy Shrimp Pasta for Two

*Adapted from Kraft "Food & Family" magazine, winter 2008.

PREP: 30 minutes
SERVES: 2 (although could easily be multiplied to feed more)

INGREDIENTS:
2 Tbsp. balsamic vinaigrette dressing
1/2 lb. uncooked large shrimp, peeled, deveined
1 large tomato, diced
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
2 Tbsp. chopped fresh basil leaves, divided
4 oz. (1/4 of 1-lb. pkg.) fettuccine, uncooked
2 Tbsp. shredded Parmesan cheese

DIRECTIONS:
1. Pour dressing over shrimp in small bowl; cover. Refrigerate 20 minutes to marinate. Cook pasta directed on package. Meanwhile, heat large skillet on medium heat; add shrimp mixture. Cook 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.
2. Add tomatoes, cream cheese, and 1 Tbsp. of the basil to same skillet; cook and stir 3 minutes or until well blended*. Add shrimp; cook until heated through, stirring occasionally.
3. Drain pasta. Place on serving platter and top with shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

*If you prefer it saucier, stir a small amount of milk into the shrimp mixture while heating. (I recommend adding about 1/8 - 1/4 cup of milk.)