Friends forging a course together through the unexpected

Light Pasta Dinner July 22, 2014

photo 1This is a light meal, perfect for a hot summer night. I had ½ a pound of shrimp in my fridge and wasn’t sure what to do with it.  Do you ever buy things without a plan for them?  I usually plan all my meals and then go get all the ingredients, but I saw the shrimp in the case and grabbed some without a recipe this time so of course I turned to Pinterest for some help.   This recipe is by Tiffany at Savor Home blog.  The recipe called for 1 pound so I cut the original recipe in half. Here is the list of what you’ll need:




6oz pasta (I used shells)
½ tbs olive oil
4 cloves garlic*
¼ tsp red pepper flakes
8oz portabella mushrooms, sliced*
2 medium fresh tomatoes, sliced*
2 cups fresh spinach
½ lb fresh shrimp, clean and peeled
¼ cup marinara sauce
1/3 cup plain Greek yogurt
salt and black pepper to taste
Parmesan cheese
Fresh basil


*Items I did not half because I love them too much


Cook the pasta, drain and set aside.  In a separate skillet, heat the garlic and red pepper flakes in heated oil until you start smelling the garlic.  Next add the mushrooms and tomatoes and cook for about 5 minutes until the mushrooms give off their water.  Turn the heat up a bit and add the raw shrimp.  Cook the shrimp until they are only slightly pink.  Once these are cooked, turn down the heat a bit and add the spinach until it is wilted.  Now add the already cooked pasta, marinara sauce, and greek yogurt and stir it all together until it is well mixed.  Scoop into bowls and add Parmesan and basil on top. Enjoy!

photo 2





Shrimp & Zucchini ‘Pasta’ April 23, 2014

Filed under: Kelly — Uncharted @ 12:17 am
Tags: , , , , , ,

Dave and I were in Barnes and Noble a little while ago and we saw some Paleo Cookbooks.  We flipped through a few and decided to try a few recipes…or rather I decided to try making them and Dave decided to try eating them.  On my aspiration list I have a goal to try a new recipe every month and creating these have put me over my goal so far for the year.  Just this month I’ve made the following Paleo recipes:

  • Pork Tenderloin & Brussel Sprouts with bacon
  •  Italian Sausage & Veggies
  •  Chili
  •  Shrimp & Zucchini ‘Pasta’

We’ve loved all the recipes so far, but I am most excited about the Zucchini Pasta so I’m going to share that one tonight.  I found the recipe through Pinterest and it linked to Courtney’s blog, Sweet C’s Design.

Ingredient List:

4 zucchini, tops and bottoms cut off
1 lb shrimp- peeled and deveined
1/2 cup butter
10-15 cloves of garlic, diced
pepper to taste {I added a bit of sea salt too}


  1. You need to turn the zucchini into pasta noodles- I used my apple corer {believe it or not}to make my noodles.
  2.  Dice the garlic, melt the butter in a large pan, and add the garlic on medium heat.
  3.  Once the butter is melted, add the zucchini and shrimp and turn heat to high.
  4.  Toss zucchini and shrimp often, until shrimp has turned pink.


That is it! It was so simple it kinda blew my mind.  To be honest I don’t think I could/want to eat this way every day.  I’d miss the carbs too much!  But if you are looking for something Paleo or want to cut down on carbs a bit I would recommend trying this.


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