Hubby decided he wanted chicken instead of shrimp which was great because that is what I had in the freezer 🙂 I used my Garlic Infused Oil instead of Olive Oil, fettuccine instead of linguine and divided the recipe in half…we do not like cilantro so I just left that out…this had so much flavor without a heavy sauce…very very delicious!!
Garlic Shrimp with Pasta Recipe
6 Tbsp. olive oil, divided
1 lb. raw shrimp, peeled and deveined
10-13.25 oz. pkg. whole wheat linguine
1 packet Roasted Garlic & Herb Cheese Ball Mix (order at http://www.SimplyKimberS.com)
1 cup frozen peas
2 cups loosely packed fresh cilantro leaves, chopped
2 Tbsp. or juice of 1 lime
¼ cup grated Parmesan cheese
TIP: view this recipe on our blog
Serve it tonight: Heat 2 Tbsp. olive oil in a large skillet over medium-high heat; add shrimp. Cook 3-5 minutes, stirring frequently, until shrimp turn pink. Remove from heat. Prepare linguine as directed on package; stir in peas during last 3 minutes of cooking. Whisk remaining 4 Tbsp. olive oil and Roasted Garlic & Herb Cheese Ball Mix in a small bowl. Combine shrimp, linguine, sauce mixture and cilantro in skillet; stir to combine and warm gently. Remove from heat; add lime juice and Parmesan cheese. Salt and pepper to taste.
Freeze it for later: Add shrimp to a gallon resealable freezer bag. Place broken pasta and unopened packet of Roasted Garlic & Herb Cheese Ball Mix in a quart resealable freezer bag. Add peas to a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with a side of fresh fruit.
our next groceries…
2 lbs. pork shoulder roast, cut into 4 chunks
2/3 cup Ginger Orange Sriracha (order at http://www.SimplyKimberS.com)
¼ cup reduced sodium soy sauce
16 oz. pkg. frozen sugar snap pea stir-fry blend (snap peas, carrots, onions, mushrooms)
12 (6-inch) flour tortillas, warmed
Prepared plum sauce (optional)