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Pasta with Shrimp and Peas

Feb 4

KateFood Food, recipe 4 Comments

Happy New Year to All.

Today has rolled over yet another year, and to kick start Ryan and I (Kate) into a budget conscience, healthy life style, and slightly more kitchen focused year, we have decided to make January our month of no going out for dinner (mostly).

This will truly hurt, as we are accustomed to enjoying our favorite Capitol Hill haunts like: Mirch Masala, Bleu Bistro, The Elysian, The Honey Hole, and Padrino’s Pizza.  Ahh~ the good ol’ days.

The rules are simple.

1. Prepare your dinners at home.
2. Try to spend a reasonable amount at the store.
3. Actually follow the list in your hand, not your “yum, that looks tasty” sense.
4. Keep it healthy.

So with that in mind, here is our first meal recipe, and by the way, Ryan is a GREAT sous chef.

Pasta with Shrimp and Peas Rating:

• Whole-wheat pasta
• 1 tbs. olive oil
• 1/2 c. small shrimp (we de-tailed these for easier consumption)
• 1/2 c. chopped tomatoes (we used roma)
• 1 tsp. minced garlic
• 1/2 tsp. dried rosemary, crushed
• 1/4 tsp. crushed red pepper
• 3 tbs. frozen peas, rinsed and drained
• Grated Parmesan cheese

1. prepare pasta according to package directions.
2. Heat olive oil in a nonstick pan.
3. Add shrimp, tomatoes, garlic, crushed pepper, and rosemary, saute 5 minutes. Stirring occasionally.
4. Add peas; cook, stirring frequently, for 2 more minutes.
5. Toss shrimp mixture with cooked drained pasta. 
6. Top with Parmesan cheese.

Enjoy.