Wednesday, May 30, 2012

Wholesome Shrimp and Veggie Pasta

I have a guest post from my close friend, Jan. She has been enjoying the good life being retired and she just got back from a little mini-vacation to celebrate her hubby, Mike's birthday. They went to the beautiful Fernandina Beach and both had a wonderful time relaxing on the beach.

After that fantastic vacation, she was back home creating some healthy meals and sharing them with me. This recipe has red and yellow bell peppers that is high in potassium and a good source of dietary fiber. It has walnuts that has omega-3 which is heart healthy. This is an easy and quick weeknight meal with lots of nutrition.


1 box (16 ounces) whole grain pasta
3 tablespoons extra virgin olive oil, separated
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 small red onion, diced
15 medium sized un-cooked shrimp, thawed, season with salt and pepper
1-2 tablespoons garlic paste
1-2 tablespoons fresh basil, chopped
1 teaspoon red pepper (optional)
1 cup Italian blend shredded cheese
1/2 cup chopped walnuts, toasted


Cook pasta. Drain, then toss with 1 tablespoon olive oil and set aside.
In a large pan, saute peppers and onions in 1 tablespoon olive oil over medium-high heat until tender, about 10-12 minutes. Add remaining 1 tablespoon olive oil and saute shrimp over medium heat, 3 minutes per side.
Toss in pasta with garlic paste, basil, red pepper (optional), cheese and walnuts. Enjoy!

Just a little reminder of their vacation at the beach. What a sunset! Wish you were their postcard!!

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