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Thursday, April 10, 2014

Easy Shrimp Recipe

I love food...I mean, who doesn't!? {I'd like to meet a person that says, food? meh.} And like everyone if I could whatever I wanted and not gain any weight that would AH-MAZING! So instead, I'm constantly trying to eat healthy and only have my yummiest {ie: not healthiest} foods in moderation. Therefore, my food board on Pinterest is loaded...mainly with healthy yummies but also with just pain good looking food! 

Pasta is high on my list, but I get bored with regular spaghetti and I could eat Alfredo sauce on every type of pasta imaginable, but I'd also be 6000 pounds! I try to find healthier ways to make pasta dishes that are still super flavorful and not high in calories! {win|win} Pioneer Woman is a favorite of mine and while her recipes aren't always the healthiest, they are SOOOOO good! This shrimp pasta, I originally made for my parents and it was a hit! It makes a lot of pasta so make sure you have enough mouths to feed! Being a single person, I won't make this unless I have company over or am making it for a group of people! 

One of my former athletes turned friends lives in Dallas and every two weeks we get together and eat, gossip, play with each other's dogs. One time I'll go to her apartment and the next time she comes to mine! It's a nice dose of "home" and good girl time! I made this pasta the other week when she came to my place! It was yum! I took some pictures but forgot to take an end result picture! {so sorry, but let's be real,her pictures on the website are way better than mine!}

Here's the recipe: I took it straight from here

Ingredients

  • ½ cups Olive Oil
  • 4 cloves Garlic, Minced
  • 3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
  • ½ cups White Wine
  • 2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
  • Salt And Pepper, to taste
  • Fresh Parsley, Minced
  • 1 pound Linguine, Uncooked
  • Red Pepper Flakes, to taste

Preparation

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.
Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.
Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.
Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.
Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

I did substitute whole wheat angel hair pasta for the linguine to make it a little healthier! 
It's a great, easy recipe and doesn't leave you feeling like you've over-eaten! 

Do y'all have any go-to, healthy pasta recipes?


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