lunch solution: pea, shrimp, and macaroni

by Chen


Happy New Year! Huh?

It is the beginning of another school year as well as my second year in grad school. I realize how tough this year could be by just looking at the schedule (not talking about the requirements yet). Further, since I have decided to devote the second best time of the day–6pm–to running, balance ball, hula-hoop, etc, it is hard for me to prepare school lunch everyday. Given the boredom of restaurants on campus, I will go for the “cook once, eat twice (or even more?)”.

By the way, what is the very best time of the day? 6am, aka morning.


pea, shrimp, and macaroni
Makes 4 servings as a light lunch

1 tsp dijon mustard
1 tsp rice vinegar
1 tsp mild honey
1 1/2 tbsp EVOO
1 cup macaroni (choose whole grain if you are like me)
2 cups peas
12 oz peeled shrimps
2 tbsp white wine
salt and black pepper

In a small bowl, whisk together mustard, vinegar, honey, and EVOO. Adjust salt and pepper to taste. Set aside.

Bring a large pot of well salted water to a boil and cook the pasta according to package instructions. When done, drain and set aside.

While the pasta is cooking, bring another pot of salted water to a boil. Dump the peas into the water and cook until tender but not to death. Fish out the peas. Add the wine into the same pot, then add the shrimps. Stir occasionally until they turn pink and are not translucent. Drain.

Combine the dressing, macaroni, peas, and shrimps in a large bowl. Adjust salt and pepper if needed. Serve chilled or at room temperature.