This meal was a last minute, “what the hell should I make for dinner” creation. And it turned out great; easy and delicious. And pretty healthy, too.
My non-Weight Watcher and former dairy-eating self would have added heavy cream and parmesan to this recipe, but I really enjoyed it without either. I’m still trying to omit dairy from my diet…I realized that after I ate frozen yogurt on Sunday Juliet turned into a total fuss bucket the entire next day (this has happened 3 times now). So it looks like no more fro-yo for me. Or cheese. Boo. But it’s worth it for my girlie.
6-7 oz. whole wheat linguini (about half the box)
3 garlic cloves, minced
1 tablespoon olive oil
14.5 oz can of diced tomatoes
1 cup frozen peas
1 tablespoon parsley
15-20 raw jumbo shrimp
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Cook noodles according to package directions. Heat the olive oil in a pan with the red pepper flakes and garlic for about a minute. Add the shrimp and cook until pink, about 4-5 minutes. Add diced tomatoes, peas, parsley and bring to a gentle simmer for about 2 minutes. Add the noodles and toss to combine. Season with salt and pepper, to taste.