There seems to be a reoccurring theme with many of my dinners and that is shrimp with veggies! I don’t eat meat so they are a really easy substitute and I love them with veggies. I try to mix up what I put them on and what flavors I use to cook them, even though many of my dishes look similar they do actually taste different! This one is a really good one if you are in the mood for pasta. I was really craving it this week, what I do is make a bunch of pasta and then I can tailor it to everyone’s specific tastes. For example, I will eat it veggies and shrimp, my daughter eats just the veggies, and my husband eats it with just sauce and maybe chicken or a burger on the side. This is usually how dinner goes every night, three different renditions of whatever is on the menu! It helps to have one base ingredient that everyone likes and just use different add ins.
I first pulled out the marina sauce my mom made us from the freezer (thanks mom!) and let it defrost the day before. Then that night I made a bunch of pasta almost a pound of Pasta Plus spaghetti. Then I sautéed the veggies, I just use whatever I have in the fridge today it was zucchini, red onion, and baby spinach. Then I cooked the shrimp and assembled everyone’s dish and topped with Parmigiano a necessity and only has about 20 calories per tablespoon but it adds so much flavor!
1 Can Crushed Tomatoes
2 T Extra Virgin Olive Oil
1/2 t crushed garlic
1/4 c diced red onions
Oregano, Basil, Salt, & Pepper to taste
*Cook onions and garlic in oil until translucent and then add the tomatoes and seasonings and heat through on stove top. You could easily double this recipe and store extra in the freezer for a quick meal later!