Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : http://www.dietitiancassie.com/ . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: http://empoweredsustenance.com/stop-sugar-cravings/ . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:

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for 3-4 servings

Ingredients
  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • ¼ tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • ¼ cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • ¼ cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish

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Instructions
  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!

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And now, for the quote of the day:

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Italian Orecchiette Pasta Bowl with Homemade Meatballs and tomato sauce

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So after John’s recent cravings (not unusual) for spicy and Mexican food… I’ve been craving pasta!!!! And lots of it! I have had low to no carb recipes here lately too, so had to get my craving satisfied for some Italian food! So, I went to Giada on FoodNetwork.com. Where else would you go for a good Italian meal?! I mean, seriously!! Here is her original recipe that I changed up a bit: http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe.html

So, I liked her recipe, but I am not a ground chicken or turkey kind of person. I just cannot do it. So, I made my own usual meatballs that I usually make for Levi. They are dairy and egg free, and one of his absolute FAVORITE meals!! Then, I slightly adapted the rest of her recipe to make it my own, and it was absolutely delicious! This one will go in my book as a “We will make this again!”. I just have to figure out how to boil orecchiette pasta better, because if you’re not careful (like I wasn’t) it all sticks together! UGH! I’ve gotta figure out a trick for it! If anyone has suggestions, please let me know!

So, homemade meatballs first:

Ingredients:

1 lb. 85/15 grass fed organic ground beef (my preference)
3/4 cup plain panko bread crumbs
3/4 tsp. minced garlic
2 TB rice milk (or similar… this is just what I use)
1 TB worcestershire sauce
salt and pepper
1/4 tsp. onion powder

Mix all together in a large mixing bowl until well integrated. In the mean time heat 1 TB olive oil (or use cooking spray to coat the pan) in a large skillet. Once all of the meatball ingredients are well mixed and there are no dry breadcrumbs hanging out in the bottom of the bowl, you will start to shape the meatballs. Take a melon baller, or a chefmate cookie scoop and scoop out the meat mixture. Then, roll into 1-2″ balls. Then, place into skillet and start to cook. All of mine fit in to the skillet at once. I cook the top, then the bottom, for about 2-3 min each, and then sear all of the sides to “seal” in the juice. Once this is done to all of the meatballs, you will be adding the chicken broth and the can of diced tomatoes listed below:

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Orecchiette Pasta Bowl

Ingredients:

1 lb. orecchiette pasta
1 1/2 cup low sodium organic chicken broth
1 can (14.5 oz.) fire roasted diced organic tomatoes (no salt added)
1 clove garlic minced (I put it into the garlic press)
1/2 tsp. fresh chopped rosemary
6-8 basil leaves chopped
1 zucchini sliced and cut into bite size pieces
1/2 small ball of fresh mozzarella
2 TB shaved parmesan cheese

Directions:

Now, add the chicken stock and tomatoes to the skillet with the meatballs from above. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. During this time add the minced garlic, basil, rosemary, onion powder and salt and pepper to taste. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the zucchini to the meatball mixture in the skillet and toss until slightly softened and coated with the tomato sauce. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil into the bowl of the pasta. Gently toss to combine. Garnish with the chopped basil and a drizzle of pesto.

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This one was GOOD!! Craving Italian food and don’t want to spend the $$ to go out?? Make this one! I have a feeling this one will be crave-able!

Enjoy!

And now, for the quote of the day:

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