Laura's Shrimp and Veggie Pasta

Hey ladies! Here is a recipe my sister and I have been cooking as a really delicious low-cal, and high protein lunch/dinner. It looks like a lot but it’s really easy to make, and I have been like 2 times a week! **Veggies, pasta and vinaigrette quantities and varieties are easy to change in this recipe to fit your liking ;) Hope you like shrimp

Lindsay’s Wiked Good Shrimp and Veggie Pasta

· EV Olive Oil

· 1/3 c.- ½ c. Light Balsamic Vinaigrette (Ken’s is delicious and VERY low carb, low fat and low cal so I recommend that)

· 1-2 T. Smart Balance or low fat butter/spread

· ½ box Whole wheat pasta (I have been using Penne)

· 2 c. cooked shrimp (I have been using frozen pre-cooked small shrimp because they are de-veined and de-tailed)

To be sautéd:

· 1 sm. Or ½ med. Yellow onion (sliced)

· 2 lg. garlic cloves (minced)

· Red bell pepper (sliced or chopped)

Chopped vegetables ½ cup of each:

· Broccoli

· Asparagus

· Carrots (sliced or baby)

· Yellow squash or zucchini

1.) Sauté onion, garlic and red bell pepper in olive oil over med. med-high heat in lg. pan for 5-7 minutes.

2.) Prepare water and boil, adding pasta when ready. Cook to your liking.

3.) Add chopped vegetables, vinaigrette and butter spread into sauté pan. Reduce heat to med-low and let simmer for 15 minutes. I have also tried steaming the veggies for a few minutes before adding them into the sauté pan if people want their veggies extra cooked. Either way, they get cooked and everyone wins :)

4.) When veggies seem a few minutes from begin finished, add defrosted shrimp and simmer until heated thoroughly. I always add about ¼ c. more vinaigrette at this part because I like it on the saucier side!

5.) Dish pasta and scoop veggie-shrimp sauté magic over pasta and dig in! Make 3-4 servings!

Enjoy,

Laura Guimond