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Shrimp Pasta Primavera

August 31, 2016

So, this happened at work ;( The A.C. was broken in my office for WAY TOO MANY days and my salt lamp sweat overnight. At first I thought maybe water spilled all over it, but then my friend said maybe its the lamp. I looked it up and it turns out these lamps can sweat. Weird, huh.

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Let’s talk about one of my favorite trend! I am seriously stoked that chokers are back in style. I get to invoke my inner 90210 Peach Pit Groupie. So glad I kept mine from when I was 13 years old. So, that makes this necklace 16 years old – woah.

 

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Here’s a guide I check (when I remember) to identify correct portion sizes. I eye ball out my portions, sometimes smaller or larger (depending on my appetite), but this is a good guide to make sure you’re not OVER eating.

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If you haven’t tried these grapes that taste like cotton candy, do it NOW.

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And these white chocolate peanut butter cups.  Can I get an amen!

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Dinner time is calling. And I feel like carb loading. Healthified pasta primavera, comin’ right up!

Pasta Primavera
Print Recipe
Servings
4-6 people
Cook Time
20 minutes
Servings
4-6 people
Cook Time
20 minutes
Pasta Primavera
Print Recipe
Servings
4-6 people
Cook Time
20 minutes
Servings
4-6 people
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat oven to 400 degrees. On a lined baking tray place the broccoli and cherry tomatoes. Drizzle with 1 tbsp olive oil, salt and pep. Bake for 15 minutes.
  2. In a pot, add water and salt and bring to a boil. Cook pasta al dente' (about 7-8 minutes)
  3. In a large sauce pan, add 1 tbsp olive oil and garlic for about 2 minutes on medium heat
  4. Add the shrimp and cook until they turn pink on both sides
  5. Drain pasta and return back into pot. Add shrimp and baked veggies into pot with pasta
  6. Add 1 tbsp olive oil, butter and parmesan cheese. Stir to coat.
  7. Serve and drizzle with balsamic glaze for an extra punch of flava!
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