Shrimp. Tomato and Goat Cheese Pasta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ahtough this light dish is truly delicious as is , you can vary it by adding leftover cooked broccoli or asparagus. Each week, I cook 8 ounces of pasta, drain and store it in a resealable plastic bag so I can fix this light lunch or supper in under 20 minutes, including peeling the shrimp. Vegetarians can substitute black beans for the shrimp. If you love olives, sprinkle a few sliced ones on top. Ingredients:
4 ounces spaghetti noodles, cooked & drained |
8 ounces fresh shrimp, peeled & deveined |
2 ounces goat cheese, chevrion,crumbled or cut into 4 to 8 pieces |
1 -1 1/2 lemon, juice of |
1/4 red onion, diced |
1/2 teaspoon italian seasoning |
1/4 teaspoon oregano |
1/4 teaspoon crushed red pepper flakes (optional) |
1/2 fresh ripe summer tomatoes, diced or 12 sweet grape tomatoes, cut in half,approximately |
salt and pepper |
Directions:
1. Cut shrimp in half lengthwise.
2. Cover and microwave about 1 minute just until shrimp turn pink.
3. Set aside.
4. NOTE: As you work, divide the ingredients evenly between two bowls.
5. Place cooked pasta in two bowls; add oregano, Italian seasoning, and crushed red pepper flakes.
6. Top with goat cheese cut into pieces.
7. Cover, and microwave each bowl about 45 sec.
8. on high until pasta is hot and cheese is melted.
9. Immediately add lemon juice and stir to mix well, making a creamy sauce.
10. Top with diced onion, diced tomato, and cooked shrimp.
11. NOTE: If cooking for 4, double recipe ingredients.
12. Serve with a green salad and crusty Sourdough bread.
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