Shrimp & Pasta

I created this recipe by accident! (Or necessity?) I was too tired to shop and luckily had everything in my kitchen. Not Armenian, but from my kitchen!

1-16 oz package gemelli pasta
½ small onion chopped
1 cup vegetable broth
1 bunch (?) asparagus- cut in 2" pcs
1 red bell pepper-big chop
1 lb large shrimp
1 lb cod filet-bite sized pcs
1 can cream of celery
1 clove garlic
Salt/pepper to taste
1 tsp cumin

Note: I used cooked shrimp and removed the tails. I also “butterflied” the cod so it wouldn’t be very thick. You can use any kind of pasta but this is better with a thicker variety pasta that holds together well.

Cook pasta al dente. While the pasta is cooking: saute onions in ¼ cup of the broth for about 3-4 minutes, then add the bell peppers and asparagus. When the veggies are done as crisp as you like (I only quick sautéed them because I like crisper veggies) add the fish. (If you are using raw shrimp-add at the same time.) After 2 minutes, add the shrimp, cream of celery, remaining broth and spices.

Toss in the pasta and serve with salad.