It was one of those days where I wanted pasta! You probably ask, "umm, is that on your diet?" Well, it can be! Just depends how you cook it and what you use. I normally eat brown rice for my meal 3 during the week and decided to change it up today. I looked in my pantry and found me a box of whole wheat pasta. Then moved over to the fridge and looked for a lean protein that can go with it. One of my favorite Italian dishes is the shrimp scampi. So today, I decided to somewhat copy and make my very own! ....
April's "shrimp scampi:"
5 oz thawed shrimp (peeled and de-veined) - I like to take off the tail very carefully so I do not waste the shrimp
whole wheat pasta (cooked according to instructions - I make a bit more and tupperware)
1/4 sliced orange and red bell pepper
1/4 sliced red onion
1 tsp minced garlic
fresh squeezed lemon juice
dash of garlic salt and black pepper
2 tbsp extra virgin olive oil
1 green onion, chopped
Boil pasta. Cook shrimp (doesn't take long so watch you do not overcook) and drain excess water. Add-in 1 tbsp olive oil, garlic, onions and peppers. Add-in lemon juice and all seasonings. Immediately add shrimp w/ fixings to hot pasta. I measured about 3oz of pasta on my plate. I added 1 more tbsp of olive oil in pasta. Mix. Add-in chopped green onions.
Voila! My pasta fix was delicious with no unhealthy fatty sauces. Let me know what you think! ...