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Chop leafy greens.
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Bring a large pot of water to a boil. Cook pasta according to package directions. Add vegetables 2 minutes before pasta has finished cooking. Drain and set aside.
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While pasta is cooking, rinse and drain shrimp.
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In the same saucepan used to cook the pasta, whisk milk and flour together off the heat. Season generously with pepper and add a pinch of salt.
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Bring to a boil over medium heat, stirring regularly. When water starts to boil, reduce heat to low and continue cooking for 2–3 minutes or until sauce thickens. Add shrimp and continue cooking for 2–3 minutes to thaw completely. Add reserved pasta and cook for 1 minute to reheat.
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Remove from heat, crumble cheese into saucepan, and stir to combine. Taste and adjust seasoning as needed. Serve.
This recipe is best prepared at the last minute and keeps for 3 days in the refrigerator.
NOTE
Use whatever leafy greens you have on hand! Kale, Swiss chard and spinach are perfect for this recipe. You can replace Nordic shrimp with 500 mL (2 cups) of leftover cooked salmon or chicken, or with canned crab or tuna. Fresh out of goat cheese? Simply remove the rind from a Camembert or brie and you’re good to go.
From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Photo credit: Maude Chauvin