SHRIMP. TOMATO AND GOAT CHEESE PASTA
Ahtough this light dish is truly delicious "as is", you can vary it by adding leftover cooked broccoli or asparagus. Each week, I cook 8 ounces of pasta, drain and store it in a resealable plastic bag so I can fix this light lunch or supper in under 20 minutes, including peeling the shrimp. Vegetarians can substitute black beans for the shrimp. If you love olives, sprinkle a few sliced ones on top.
Provided by BeachGirl
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut shrimp in half lengthwise.
- Cover and microwave about 1 minute just until shrimp turn pink.
- Set aside.
- NOTE: As you work, divide the ingredients evenly between two bowls.
- Place cooked pasta in two bowls; add oregano, Italian seasoning, and crushed red pepper flakes.
- Top with goat cheese cut into pieces.
- Cover, and microwave each bowl about 45 sec.
- on high until pasta is hot and cheese is melted.
- Immediately add lemon juice and stir to mix well, making a creamy sauce.
- Top with diced onion, diced tomato, and cooked shrimp.
- NOTE: If cooking for 4, double recipe ingredients.
- Serve with a green salad and crusty Sourdough bread.
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