Easy Lemon Garlic Shrimp & Spaghetti

January 22, 2018August 19, 2020 Red Rose & Honey3 Comments

Happy Monday! This weekend flew by and I can’t believe it’s time to start another work week. On the bright side, I have recently began practicing yoga more regularly. Starting my day with yoga definitely makes me feel better {physically and mentally!} Until about a year ago, I was very dedicated to my yoga practice, but it got pushed to the side during house renovations and wedding planning.

Another great way to start the week off on the right food is with meal planning. Today, I am sharing a quick and easy recipe that can be incorporated into busy week nights. Easy recipes like this one make weeknight cooking totally do-able! Just remember to thaw and marinate your shrimp ahead of time {and if you don’t put them in a zip-top bag in a bowl of cool water as you’re prepping}. You can whip up this meal for two in about 35 minutes or cut the time by skipping the spaghetti and adding more veggies.

Ingredients

15 Medium Shrimp, frozen and thawed

1/2 lb. Gluten-Free Spaghetti

1-2 Cups of Chopped Asparagus

1/8 Cup of Pasta Water

1/2 Small Yellow Onion, chopped

2 Cloves of Garlic, zested

1 Lemon, juice and zest

1/8 Tsp Black Pepper

1/2 Tsp Sea Salt

For the crunchy topping used 1/4 cup or less of gluten-free panko bread crumbs, grated Parm or Pecorino Romano and a sprinkle of oregano.

Directions

Important Note: You must use an oven safe pan to transfer your dish from stove top to oven broiler.

Bring a pot of lightly salted water to a boil for spaghetti. Cook following instructions on box.

Over medium/low heat, add about 2 TBSP extra virgin olive oil to the pan and sauté onions until translucent and fragrant, about 5 minutes.

Turn heat to low and add garlic. Garlic burns easily, so keep an eye on the pan. You can shut the heat off completely if you’re working to prep the other ingredients on the slow side.

Over medium/low heat add asparagus and cook for about 15 minutes until soft then add lemon zest.

Transfer asparagus mixture to a bowl or push it around the perimeter of the pan to make room for the shrimp. Then place shrimp on each side until they turn from translucent to opaque. It only takes a few minutes per side.

Once shrimp is cooked through toss them with the asparagus, onions, garlic, cooked pasta and lemon juice with about 1/8 cup of water from the pasta pot.

Sprinkle with parmesan and panko bread crumbs then transfer to the broiler for 5 minutes. Finish it off with a sprinkle of oregano.

Easy dinner = DONE!

Healthy Dinner| Zoodles & Chicken Sausage

January 15, 2018 Red Rose & HoneyLeave a comment

Working full time sometimes makes cooking dinner tough. When I am researching recipes, it seems as if all of the easy recipes are unhealthy. I am all for comfort meals here and there, but overall I try to cook healthy dinners. In this blog I am sharing an easy and healthy recipe that is perfect for busy nights!

In my house, we love home cooked meals. My husband and I almost always eat dinner together. On the nights that he gets home late I usually don’t cook or go to my parent’s house. Mike is my #1 taste taster and recipe critic. I always joke that his taste buds have come a long way since we started dating in college. These days he will try anything. Today I am sharing one of his hands down favorite and most requested meals.

One of my go-to weeknight dinners is zoodles with chicken sausage and sundried tomatoes. It’s a quick and easy low-carb alternative for pasta. To save time on busy nights, remove the sausage from the casing and slice the tomatoes ahead of time. You can also find pre-made zoodles at the grocery store. I find using the food processor to chop veggies is a great timesaver too. Prep and cook this meal in about 30 minutes, making 2-4 servings.

Ingredients

1 package of organic chicken sausage

5 cups spiraled zucchini (aka zoodles…they shrink, so the more the better!)

1 cup sundried tomatoes

2 cloves of garlic

1/2 medium yellow onion

Extra Virgin Olive Oil

Directions

Remove chicken sausage from casing then brown over medium heat and break sausage into small pieces. I suggest using a sauté pan that is deeper than a regular frying pan.

While sausage is browning, slice sundried tomatoes into thin strips and chop onion. Once sausage is cooked transfer into a bowl. Using the same pan add a swirl of extra virgin olive oil and sauté garlic and onions (5-7 mins) then add the tomatoes (medium/low heat). Sundried tomatoes tend to soak up a lot of oil, so add a bit more to the pan and cook until they soften (5 mins).

Next, add sausage back to the pan to blend flavors together (5-7 mins).

Finally, over medium/low heat add the zoodles to the pan and mix together. I prefer to keep the zoodles on the firm side (they can get very mushy), so I won’t let them cook for more than 10 minutes. If you’re like me and don’t have a very large sauté pan you will probably need to leave the zoodles in a bit longer and may want to add a lid.

Italian Style Chicken Soup|Quick Dinner

December 11, 2017 Red Rose & Honey3 Comments

Super short blog, for a super easy dinner…

Soup is a great dinner for chilly nights, but not all of us have time to let a pot simmer on a stove for hours. While I’m sure this soup would work great in a slow cooker too, I actually didn’t have one at the time. If you don’t have a slow cooker either, you can still whip up this tasty soup in 30 minutes, making it perfect for weeknights.

Ingredients

4 cups of unsalted chicken broth

2-3 cups of cooked chicken

2 14.5oz cans of petite diced tomatoes

1 14.5 oz can of cannelloni beans, rinsed

1/4 cup of pec Romano

1 small yellow onion, finely chopped

6oz fresh spinach

2 cloves of garlic, minced

1/4 tsp black pepper

Sprinkle of dried parsley and oregano

Directions

Saute the onion in about 2 TBSP of extra virgin olive oil over medium heat until they’re translucent, about 5 minutes.
Add garlic and cook for 3-5 minutes then add chicken broth and tomatoes (with juice) and bring to a boil.
Add cannelloni beans and cook for 3-5 minutes.
Add chicken (I used a rotisserie chicken which is a huge time saver), black pepper, oregano and parsley. I did not add salt because one can of tomatoes I used had sea salt in it.
Let soup boil for 10 minutes then turn down heat. Add cheese and spinach, cooking for about 5 minutes.

xo Miss Alyss