Thursday, October 30, 2014

Spicy Shrimp and Veggie Pasta

Like many of you, I can easily get burnt out on foods especially when I eat them often. Last week the thought of chicken made me want to gag, I had already eaten turkey twice for dinner, and the only thing my stomach was feeling was fish. Typically I don't make fish at home because frankly I have only found a couple ways of making it that I really enjoy, but shrimp is something that I hadn't really tried at home. I sat down to trusty Pinterest and found this recipe that I decided to make a couple tweaks to and came up with SUCH a great dinner. 

Ingredients:
- 2 lbs shrimp- tail off, shell off, deveined 
- 1 bunch asparagus 
- 1.5 cans fire roasted diced tomatoes 
- 1 box whole wheat angel hair pasta 
- 2 T olive oil
- 1 T minced garlic 
- 1/4 tsp red pepper flakes 
- Pepper to taste 
- Garlic salt to taste 




Directions
1. Fill a large pot with water and set on high on back burner. 
2. In a pan add 1/2 T olive oil and asparagus (I like to break mine in halves or thirds) and cook on medium heat. Add garlic salt to taste and cook until asparagus starts to brown. 
3. In a separate large skillet, add 1.5 T olive oil and garlic and cook on medium until garlic begins to brown. 
4. Add shrimp and pepper and cook until shrimp turns pink on both sides. (3-5 minutes)
5. Remove shrimp from skillet (leaving oil and garlic in the pan) and empty the can of tomatoes into the pan. 
6. Add red pepper flakes and cook tomatoes for about 5 minutes on medium-low heat. 
7. Once water is boiling add noodles and strain when ready. 
8. Add all ingredients to large skillet at mix. 

This makes about 8 servings so it's a great dish to make at the beginning of the week so you can munch on it all week long! 

Recent Posts