I traveled this past weekend. I actually rushed through a busy airport, waited in a crowded security line with hundreds of other people, sat in a jammed up plane, and wore a mask for hours.
I have to admit, it was a little jarring. I realized how isolated I have been this past year, with Covid and all. Baby steps, as they say.
Covid reminded me of the habit of always having my pantry stocked with the foods you use often and with some other ingredients to be able to put together a well balanced meal in a pinch.
No surprise, I got home at a funny hour and was in no mood to do a full grocery shop, but had enough reserves to grab some broccoli, asparagus, and other vegetables. At home, I already had farro, frozen shrimp, spices, and oil.
Also, I had the secret ingredient: homemade pesto to liven it up. Whenever I make pesto, I make sure to make a lot, and put it in single-serving containers and into the freezer. So useful in a pinch.
This was an easy dinner to make after a day of traveling, and it was delicious and nutritious. Here’s to more opening up and traveling and to fewer airport lines and crowded airplanes! 
Sheet Pan Shrimp with Spring Vegetables and Farro
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: sheet pan
- Method: roast
- Cuisine: mediterranean
Description
A simple, seasonal well-balanced spring bowl! Make this bowl any time of the year and switch up the vegetable to match the season.
Ingredients
3/4 cups dry farro
1 bunch of asparagus, tough stem removed
1 pint of cherry tomatoes, sliced
1 head broccoli, stem removed, and cut into florets
1 red pepper, sliced
2 tablespoons extra virgin olive oil
coarse salt and pepper
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 pound large shrimp, peeled and cleaned
Instructions
1. Preheat your oven to 425 degrees F.
2. In a saucepan, add 1 1/2 cups of water with a sprinkle of salt and bring to a boil. Add the farro, cover, and bring down to a simmer. Check your package directions and cook for the set amount. Set aside.
3. On a rimmed sheet pan toss the asparagus, broccoli, and red pepper with 1 tablespoon olive oil, a generous sprinkle of salt and pepper, and the herbs and spices. Place the pan in the oven and roast for 20 minutes.
4. Remove the pan from the oven and add the tomatoes along with the shrimp. Drizzle the rest of the oil on top and toss well. Add the pan back into the oven and finish roasting for 15 minutes. Remove the pan from the oven and add the cooked farro. Toss together and add a dollop of pesto (if you have it) and serve.
