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. 

Shrimp linguini


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.