WIAW #43: shrimp and cherry tomato pasta

So this particular day seems to have had a lack of the normal greens in it. Except for dinner, which was really the best part of the day anyhow. Perhaps I am just greened out after the weekend? Who knows. Here is What I Ate Wednesday Tuesday!
Breakfast
one egg + one egg white over hard, sauteed mushrooms, whole wheat toast, & berries
Lunch
4 oz turkey burger, roasted sweet potato with a tad bit of EVOO, 1/4 cup cottage cheese
Snack
I found out after I made these that it was National Oatmeal Cookie Day. How perfect, right?

Clean Oatmeal Banana Cookie Bites

Mix together:
2 bananas
1 cup oatmeal
1/4 cup raisins
any other mix-ins you like!
Bake for 18-20 minutes at 350 degrees.
So, so, easy and delicious!
post workout snack
whole wheat toast with 1 tablespoon natural PB, and black cherry Chobani that showed up late to the picture party

dinner
I used to have a seafood phobia. A dislike because it tasted horrible. Or so my palate said. As I’ve gotten older I’ve acquired more of a taste for certain seafood dishes, including shrimp. I figured I may as well take advantage of when it sounds good and dig some shrimp out of the freezer! And really, I can always eat pasta, and probably eat anything with pasta. Shrimp and pasta combo takes one of the top spots on my list. 
While cooking last night, I teased you all with my shrimp stir fry Instagramage.


This delicious  looking shrimp was the topper for a whole wheat pasta dish, which turned out fabuloso!

Shrimp and Cherry Tomato Spaghetti

Ingredients

  • 8 oz shrimp
  • 20 + cherry tomatoes, halved
  • 1 cup mushrooms, diced
  • 4 oz whole wheat spaghetti (two servings)
  • 1 tablespoon EVOO
  • 1 cup spinach, finely sliced
  • grated Parmesan to top
  • garlic salt and pepper to taste

Preparation

  1. Boil a large pot of water. Cook pasta until done. Strain and set aside.
  2. While pasta is cooking, heat a large skillet over medium-high heat. Add 1/2 tablespoon EVOO, along with shrimp, tomatoes and mushrooms. Season to taste with a bit of garlic salt and fresh ground pepper. Cook until shrimp is pink and cooked through.
  3. Toss pasta with 1/2 tablespoon of EVOO and spinach. 
  4. Top half the pasta in half of the shrimp stir fry. Garnish with freshly grated Parmesan. I garnished mine with a bit of oregano too.
I wasn’t sure whether this deserved a recipe of it’s own, but it was pretty delicious, therefore I gave it one. If anything, it can serve as inspiration from the ingredients, since the recipe name I gave it is rather inspirational. I think I might need some coffee to get me going this morning!
Happy What I Ate Wednesday!


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