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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Light Summer Lemon-Yogurt Pasta with Veggies and Shrimp

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Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”

Light Summer Lemon-Yogurt Pasta with Veggies and Shrimp

Serves 4 (calories: 323 per serving)

  • 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
  • 1/2 CUP NONFAT PLAIN GREEK YOGURT
  • 1/2 SWEET ONION CHOPPED
  • 1/4 CUP GRATED PARMESAN CHEESE
  • 1 TEASPOON GRATED LEMON ZEST plus the juice of 1 lemon
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON GROUND BLACK PEPPER
  • 1 TABLESPOON OLIVE OIL
  • 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
  • 2 GARLIC CLOVES, THINLY SLICED
  • 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
  • 20 medium shrimp (peeled and de-veined and baked at 400 w/oil and salt and pepper for 8-12 min depending on size of shrimp)
  • 1 red bell pepper sliced

 

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  1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Drain the pasta. Set aside.
  2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, lemon juice and salt and pepper. Set aside.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
  4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and onion and cook for 15 to 30 seconds, until golden but not really brown.
  5. Mix the garlic into the zucchini.
  6. Stir in the tomatoes and bell pepper and cook until softened, about 2 minutes.
  7. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Divide among four bowls and serve.

 

 

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