Don’t you just want to grab a fork and dig in?
xoxo, mama bird
Shrimp is one of our favorites! It is so easy to prepare and as I have been craving a particular Shrimp Pasta dish that is a little time consuming and really high in calories. SO, I thought I would introduce you to it’s younger & skinnier version!! This is a super quick and easy dish that would be perfect for the inaugural WGCW! It works wonderfully for a quick dinner or is elegant enough to do for a dinner party. It doubles great. I hope you all enjoy!!
1 tsp olive oil
2 Tb minced garlic
1/4 cup fresh parsley
1 small sweet onion, diced
28oz can whole tomatoes, chopped
1 cup white wine
1 cup salsa
1 lb shrimp, peeled and deveined
4 oz crumbled feta
1/2 cup black olives
fresh lemon juice from 1/2 lemon
pepper & salt to taste
1 small box angel hair pasta, cooked al’dente you can use whole wheat pasta or a combo of the two
Heat oil in skillet, sauté onion and garlic until onion softens then add juice from tomatoes, and wine bring to boil;
Pour into pan (or if using oven safe skillet) top with cheese & black olives. Bake at 425 for 10-12 mins until cheese begins to bubble.
Sprinkle with remaining parsley, pepper & lemon juice.
Serve over pasta with a big salad and crusty bread as the sauce is SO good for dipping!!!