Here’s an easy way to make some great tasting shrimp vegetable pasta but also some delicious yet healthy shrimp lettuce wrapped tacos to enjoy at work or school the next day.
- 1/4 cup butter
- 1/2 cup diced white onion
- 1/2 cup diced red pepper
- 1 cup chopped Portobello mushrooms
- 1 jar light Alfredo sauce
- 1 box vegetable penne pasta
- 1 bag precooked shrimp (small)
- 2 tbsp Olive oil
- 2 tbsp minced garlic
- 1/4 cup chopped parsley
- salt and pepper to taste
In a medium saucepan, low/medium heat add butter, oil, and diced onion. Stir for 3-4 minutes.
Meanwhile boil pasta in a large pot with salt. In the saucepan, add the diced/chopped red peppers, Portobello mushrooms, and minced garlic. Stir for another 4-5 minutes.
Add 3/4 bag of shrimp (if you are not planning to make the leftover shrimp tacos you can add entire bag) to the mixture and stir in well. Let cook for 8 minutes.
Add a jar of light Alfredo sauce and simmer for 5-7 minutes stirring occasionally.
Drain pasta when finished cooking and add to a large mixing bowl (or same cooking container if space allows).
Once shrimp mixture has thickened a bit, add entire contents to the penne pasta, salt and pepper to taste and mix well.
Leftover Shrimp Ceviche Lettuce
- 1/2 cup diced red onion
- 1 diced tomato
- lime juice
- lettuce leaves
- garlic powder
- 1 bunch cilantro (finely chopped)
What makes these little guys so great is not only are they extremely healthy but most of the ingredients you have already cut and prepared for the main course.
The only items you will need extra are a few leaves of green lettuce, a red onion, one cilantro bunch, 1-2 tomatoes, and lots of lime juice.
Dice up the red onion, cilantro, and tomato into small pieces – the smaller the better. Hopefully you have some diced white onion and red pepper leftover.
Add everything except the shrimp to a large bowl. Squeeze in a lot of lime juice. The more, the better. Add a decent amount of salt, pepper, and garlic powder.
Mix well and taste to check if you need to adjust with more lime or salt.
In a clean leaf of lettuce add 5-8 small cooked shrimps (sprinkle with salt and pepper if you haven’t already), a couple spoonfuls of the ceviche mixture, wrap it up and enjoy! If you plan on taking this to lunch with you the next day, keep ceviche and shrimp separate from the lettuce until you’re ready to eat.
For more healthy recipes, get the Healthy Herbal Foods