Shrimp Pasta Salad

Shrimp Pasta Salad

Shrimp Pasta Salad, a perfect side dish, lunch, or party food!     This cold shrimp pasta salad has all the good stuff - bowtie pasta, grape tomatoes, zucchini, and shrimp all tossed in a yummy pesto vinaigrette. It is a little different than your average pasta salad, but isn’t it fun to mix it up sometimes?! Pasta salad, in general, is one of my favorite summer snacks. You can load them up with fresh veggies and you have a refreshing snack for you in the fridge whenever you want! This recipe is the best shrimp pasta salad I have tried. I think it is really all about that dressing you use! The dressing for this recipe is super bright, flavorful, and easy to make!     Of course, you can purchase a premade Italian style dressing. But, there is just something special about making it on your own. Shrimp and Pasta Salad Recipe Directions: Cook Pasta per the direction on the back of the box, rinse with cold water and let drain thoroughly. Roughly chop the cooked shrimp, thinly slice the zucchini, and cut the grape tomatoes in half. Throw everything into a large bowl. In a small bowl, make the dressing consisting of vinegar, olive oil, dijon mustard, prepared pesto, and more. Place pasta in the bowl with the other ingredients, pour the dressing on top and mix everything until well coated. Cover and place in the fridge for at least an hour, serve and enjoy.     As with most recipes, you can use this as a base to add more things that you love. Alternatives and...
Easy Shrimp Garden Pasta Recipe

Easy Shrimp Garden Pasta Recipe

The first time I had shrimp was when I was on a family trip on the Oregon coast.  We were staying in a little town called Bandon, which is one of the cutest and most lovely coastal towns! I was middle school age and we were at a little hole in the wall restaurant eating lunch. My mom got the shrimp cocktail and having never tried it before she let me have a bite. I’d like to say it was love at first bite, but my undeveloped taste buds did not enjoy this new taste or texture called shrimp. Thankfully though, several years later I gave it another try and absolutely loved it! Have you guys ever tried something as a kid and didn’t like it, only to love it as an adult? These days my husband and I can eat shrimp like it’s going out of style!  We love it plain, in tacos like our mango chicken tacos or even pasta! What ways do you guys like to eat shrimp? This recipe for shrimp pasta is delicious and filling!  For this dish, you can either go with the homemade pesto route but if you are in a hurry and don’t have fresh  pesto you can use store bought. 5 from 1 vote Print Shrimp Garden Pasta This pasta is perfect for summer time. It features shrimp, fresh veggies, feta cheese and whole wheat pasta in a light pesto sauce. It's easy to put together and simply finger-licking good! Author Camila and Lisa Ingredients 8 oz whole wheat pasta I used Farfalle 1 tablespoon olive oil 2 garlic cloves minced...
Grilled Tuna Cheese Sandwich

Grilled Tuna Cheese Sandwich

Don’t believe a grilled tuna cheese sandwich could be healthy?  Well, prepare to deceive your taste buds with a little twist on the classic grilled cheese.  I sneak in an avocado, Greek yogurt, and coconut oil and make this sandwich full of whole grains, Omega-3 fatty acids, calcium, and protein.  This crunchy, cheesy sandwich will become one of your families favorite lunches.     There are a couple key tips in making these sandwiches finger-lickin’-perfect.  When choosing canned tuna, purchase tuna packaged  in olive oil like Genova Tonno Solid Light Tuna.  Olive oil helps contain nutrients better than water and also adds more Omega-3s.  Also, most pre-packaged pickles have yellow coloring added.  Is that really necessary? Make sure to read the ingredients on the pickle relish.     Coconut oil is considered a ‘high heat’ oil meaning it cooks hotter at a lower temperature than other oils.  Since you’ll be ‘frying’ this sandwich with coconut oil, start with a lower heat or you’ll burn your sandwich.  Coconut oil has been proven to cause weight loss, improve metabolism, reduce cholesterol, and even improve memory.  The rich aroma and sweet, light flavor is an added bonus too.  I love Nutiva Coconut Oil.     Most store bought breads have tons of additives, chemicals, and preservatives.  For best taste, quality, and nutrition, read the ingredients and purchase whole wheat bread with pure, simple ingredients.  I purchase Aspen Mill’s at Costco.  The ingredients are 100% stoneground whole wheat, water, honey, salt, and yeast.  I love pre-packaged foods with ingredients like this!   Print Grilled Tuna Cheese Sandwich Ingredients 1 large ripe avocado mashed 1/4 cup Greek...
Cheesecake Factory Cajun Jambalaya Pasta Copycat

Cheesecake Factory Cajun Jambalaya Pasta Copycat

We love The Cheesecake Factory!  My husband’s most favorite dish is Cajun Jambalaya Pasta.  Have you had it?  Juicy chicken.  Tender shrimp. Crisp vegetables. Slight spice from the seasoning.  Is your mouth watering yet?!?!  It’s really to die for.   I’ve tweaked and played around with this recipe for quite awhile and think I’ve finally nailed it!   The Cheesecake Factory Jambalaya needs to watch out for this copycat.  You won’t need to order it again when you can make this healthier, more delicious version at home.     Cajun Seasoning can sometimes be tricky to find.  I have two brands that I love: McCormick and Tony Chachere’s.  Don’t be afraid to buy large amounts because you’ll be making this dish often.  Also, you can use Cajun Seasoning in scrambled eggs or for my Breakfast Quiches (warning: you’ll become totally addicted to them like many before you).  Either way, Cajun Seasoning should be a stable in your spice drawer.     Without further ado, my friends, prepare to fall in love with this Cheesecake Factory Cajun Jambalaya Pasta.   Print Cajun Jambalaya Pasta Ingredients 10 lean chicken tenders 1 lb raw uncooked shrimp peeled and de-veined 3 Tbs Cajun seasoning divided 4 Tbs Oil split into 2 Tbs 1 Tbs minced garlic 1 red bell pepper cut into thin strips 1 green bell pepper cut into thin strips 1 small sweet or red onion cut into thin strips 3 Roma tomatoes diced 2 Tbs dried or fresh chopped parsley 1 lb whole wheat linguini pasta even better if it's fresh pasta Olive oil cooking spray Instructions Preheat oven to 375....
Salmon with Sweet-and-Spicy Salsa

Salmon with Sweet-and-Spicy Salsa

Ladies and Gentleman, here’s my worst ‘before’ OF ALL TIME!  I mean, seriously.  What is that?  Two slabs of mystery meat?  I’m sorry you had to see this.  LOOK AWAY!  It’s hideous.   Okay… don’t look away just quite yet.  You’ll be glad I put your eyes through torture so your mouth could rejoice with gladness!     This juicy salmon topped with even MORE juiciness from the salsa will be a kick for dinner.  If you have hungry little fingers roaming your kitchen before the salmon is ready, just double the salsa recipe and let them enjoy some chips and salsa as little appetizer.   Print Salmon with Sweet-and-Spicy Salsa Ingredients 4 salmon fillets with skin about 5 ounces each, rinsed and patted dry 2 Tbs honey 1 Tbs olive oil 2 tsp plain rice vinegar 1/2 tsp salt 1/2 tsp pepper 1 tsp minced garlic For Salsa: 1/2 cup finely chopped onion I prefer a sweet onion 1/2 cup finely chopped red bell pepper 2 tsp plain rice vinegar divided 1 cup diced fresh pineapple 2 Tbs fresh cilantro finely chopped 1 small jalapeno seeded and finely chopped Instructions In small bowl, combine honey, oil, vinegar, salt, pepper, and garlic. Place salmon in shallow baking dish and pour mixture over. Refrigerate and marinate for at least 15 minutes. In a small pan, saute onions, bell pepper, and 1 tsp vinegar for about 3 to 4 minutes until onions are translucent. Transfer onion mixture to a medium-sized bowl and combine with remaining 1 tsp vinegar, pineapple, cilantro, and jalapeno. Mix well and refrigerate. Preheat grill to medium heat. Lightly...
Blackened Tilapia Tacos

Blackened Tilapia Tacos

Have you ever had blackened tilapia?  It’s bold, highly seasoned with a kick of Cajun spice.  Is your mouth already watering?  It’s fabulous on it’s own.  HOWEVER, it’s sensational when you wrap your blackened tilapia in a warm corn tortilla and top it with tomatoes, avocado, and lettuce.  Ooh Wee!  It’s a keeper.   Print Blackened Tilapia Tacos Ingredients 4 Tilapia fillets thawed 1/2 cup olive oil 1/2 cup lemon juice 1/4 cup Worcestershire sauce 2 tsp minced garlic 1/2 tsp salt 1/2 tsp black pepper 2 Tbs Cajun seasoning 1/2 Greek plain yogurt 1 small bunch of cilantro snipped and finely chopped 8 corn tortillas I only use raw corn tortillas. The quality is so much better! 4 Roma tomatoes diced 1 large avocado diced Shredded lettuce or fresh spinach Instructions Place tilapia fillets in 8x8 baking dish. In a small bowl, combine oil, lemon juice, Worcestershire sauce, garlic, salt, and pepper. Pour over tilapia and refrigerate for at least 30 minutes allowing fish to marinade. Meanwhile in a small bowl, combine Greek yogurt and cilantro. Stir well and refrigerate until ready for use. Heat grill to medium heat. Remove tilapia from marinade and generously sprinkle Cajun seasoning all over each fillet. Spray grill with olive oil cooking spray to prevent tilapia from sticking. Cook tilapia for 3 to 4 minutes on each side. When cooking fish or any meat, cook until slightly under-cooked. Remove and wrap in aluminum foil. Make sure all edges are sealed tightly. This allows the fish or meat to continue cooking at a lower heat and it will turn out extra tender and juicy. Meanwhile,...

Pin It on Pinterest