Updated: Sep 29
Fresh Italian food lightly sprinkled with homegrown basil and tomatoes picked right off the vine comes this week's recipe, Shrimp Al Fresco! When you want all the flavor of an authentic Italian dish without the heavy sauces, added sodium or unhealthy fats, this is a great dish! It is a tried and true recipe, perfect for beginners to practice their culinary skills and ideal for busy days that don't allow much time for food prep and creation. A meal that will taste like it took hours to prepare but you can whip up in jut under 30 minutes...ready to dive in?
1 lb. shrimp, peeled with tail on
2 C penne pasta (I prefer gluten free)
1 Tbsp. plus 1 tsp. olive oil
1 tsp. minced garlic
1 & 1/2 tsp. fresh basil, chopped
1 C cherry tomatoes, halved
1/4 C fat-free feta cheese
Bring medium to large pot of water to a boil on stove top, once rolling at a boil add small bit of olive oil and pasta (oil helps noodles not stick to one another or the pot). Boil noodles until tender with a fork.
While pasta cooks, heat a large skillet on medium heat with 1 Tbsp. olive oil and garlic. Once warm, squeeze juice of one lime to skillet and add the shrimp, sauté approximately 2 minutes (stirring frequently) before flipping shrimp to sauté on opposite side. Shrimp should be slightly garlic crusted.
Chop fresh basil leaves, halve cherry tomatoes and set aside.
Once pasta is fully cooked (tender), drain the water and place pasta in a large mixing bowl.
Add sautéed shrimp, approximately 1 tsp. olive oil, chopped basil, feta cheese, cherry tomatoes and gently toss.
Eat and Enjoy!