This has been one of my “go to” lunch/ dinner options lately. It’s simple to prepare and very healthy. The photos don’t do this meal justice, I had gotten a new camera and had not gotten used to the settings. I’ve finally gotten the hang of it, so picture quality will be better in future next posts!
What you’ll need–
-About 22 Shrimp (about 11 per person)
-1/2 box of Spinach Angel Hair pasta
-8- 10 Cherry Tomatoes, cut in half
-Handful of Asparagus, cut in small pieces
-1/4 cup Lite Caesar Vinagrette dressing
-2 tablespoons Parmesan cheese
Cook pasta according to box instructions. I seasoned my shrimp with Goya’s Adobo and cooked until pink. To the pan, I added the asparagus, and cherry tomatoes and cooked for a few mins until the tomatoes softened. I added a few pieces of fresh broccoli which added a great crunch! Add the dressing and coat veggies and shrimp, cut off heat. Add pasta & combine. Sprinkle parm and combine. Enjoy! Serves 2.