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Monday, December 9, 2013

Speedy Shrimp and Red Pepper Pasta

Although being pregnant has not made me dislike any foods... most foods sound amazingly delicious to me right now... it has brought on a sense of not wanting to cook as much.  Or maybe it's the fact that I don't have much imagination anymore.  Either way, I am searching even more and more for simple meals.  And these days, they need to be not only simple, but healthy for me.  Honestly, I could eat a meal of mac and cheese and french fries each and every night... and I'm sure the baby wouldn't mind either... but I'd also be about 300 pounds and I really don't want that just yet :)   So, when I came across this recipe on the What to Expect website, I knew it had to be something I made... and soon!!  This truly is speedy and although it's nothing extremely special, it is filling and delicious and perfect for a weeknight meal!

Speedy Shrimp and Red Pepper Pasta
Adapted from What to Expect
Printable Recipe 
Ingredients:
8 oz whole grain penne
1/2 lb medium shelled and deveined shrimp
salt and pepper
garlic powder
1 red bell pepper, thinly sliced
1/4 cup low sodium chicken broth
1 cup cherry tomatoes, quartered
1 Tablespoon grated parmesan cheese, plus more for serving
fresh basil leaves, chopped

Directions:
Place the shrimp in a shallow dish and season liberally with salt, pepper and garlic powder.  Toss to coat.

Cook pasta according to package directions; drain.

Meanwhile, spray a non-stick skillet with oil or cooking spray and heat over medium heat.  Add the shrimp and cook 3 minutes per side.  Remove from pan.  To the same pan, add the red pepper; seasoning with salt and pepper.  Cook for 3 minutes or until they are just softened.  Remove from pan.   Add broth to pan and bring to a boil.  Add tomatoes and parmesan cheese.  Allow to simmer for 3 minutes.  Add the shrimp and red pepper back to the pan and cook for a minute or two until the shrimp is heated through.  Toss the sauce with the pasta and season with salt and pepper to taste.  Sprinkle with fresh chopped basil and serve.  Enjoy!

One Year Ago: Reese's Pieces Peanut Butter Cookies
Two Years Ago:  Chili Glazed Pork Ribs
Three Years Ago:  Grilled Pork Chops with Chipotle Honey Sauce

6 comments:

Big Dude said...

"it's nothing extremely special" - perhaps not but it looks really good from here.

Mary Bergfeld said...

I've missed too much in my absence, Jenn. I'm thrilled to hear about the baby, as I know you must be. Stay well. Blessings...Mary

Angie Schneider said...

Quick and delicious...what more could you ask for a comforting meal?

Pam said...

It looks like a delicious meal for both you & the baby.

Try checking out cookbooks from the library. I always find inspiration from them - plus you can view a book for free before you buy it! :)

Lea Ann (Cooking On The Ranch) said...

Looks good Jenn. Why don't you eat mac and cheese and fries every other night. 150 pounds wouldn't be all that bad. :)

Chris said...

I've kind of had a "I don't feel like cooking" rut going for weeks now. Trying to make myself get over it. On the bright side, I'm not pregnant.