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,...
Shrimp Tacos

Shrimp Tacos

I have so many ‘before’ and ‘afters’ to share with you!  Here’s the improvement on my Shrimp Tacos.     I hope your eyes are telling you how amazing these Shrimp Taco would taste.  They’re not lying.  This is officially one of my favorite, whip up in 20 minutes dinner.  I also just recently discovered Tortilla Land has all natural corn tortillas!  Using raw tortillas make a HUGE difference.  Don’t believe me?  Try their whole wheat raw tortillas on my baked burritos, and you’ll never go back.   Print Shrimp Tacos Ingredients 1/2 cup plain yogurt 2 Tbs snipped and finely chopped cilantro 1 Tbs olive oil 14 oz peeled raw shrimp rinsed and dried 1/2 tsp chili powder 1/2 tsp ground cumin 2 tsp minced garlic 8 6- inch corn tortillas 2 cups shredded lettuce or chopped cabbage 1 cup tomatoes diced Instructions In small bowl, stir together plain yogurt and cilantro. Cover and refrigerate until ready to use. In a medium size bowl, mix shrimp, chili powder, cumin, and garlic. In large skillet, heat oil over medium heat. Add shrimp to pan. Cook for 2 to 4 minutes ONLY until shrimp are pink. Cooking longer will make shrimp too tough and chewy. Remove from heat. Meanwhile, warm corn tortillas. Arrange shrimp down the center of the corn tortilla. Add shredded lettuce or cabbage, tomatoes, and 1 Tb of cilantro mixture. Serve and enjoy! Recipe Notes Recipe slightly altered from AHA Healthy Family Meals.   Want another quick and healthy dinner?  Try my Turkey and Black Bean Baked Burritos....

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