Shrimp & Veggie Alfredo @ Living Better Together

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Today is my first day as a contributor at Living Better Together and I am so so so excited! I’ve been following Rebecca’s blog for a long time and couldn’t be more thrilled to be a guest there the first Wednesday of every month.  Come over and check out my shrimp & veggie alfredo!  While you’re there, be sure to look around at all of her yummy recipes. One of my favorites is her dark chocolate cupcakes with raspberry vanilla creme…. DROOL!
This shrimp and veggie alfredo is a perfect example of just that! It’s quick to whip up and the options for veggie combo’s are endless!  I love recipes that use ingredients I have on hand.  Or if I don’t, then I can easily substitute with something I do.  I know alfredo doesn’t really scream summertime but I love this dish because of the summer vegetables and shrimp.  I also do not use a lot of the sauce, so it really feels like a light meal.  

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When I am wanting an even lighter version, I blend together olive oil and garlic, then drizzle over the pasta instead of the alfedo sauce.  It tastes so refreshing! Also, if you’re not a fan of seafood, substitute chicken for a great taste!

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Shrimp & Veggie Alfredo
Serves 4
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Ingredients
  1. 2 cups uncooked pasta
  2. 1 tbsp. olive oil
  3. 1 lb. uncooked shrimp, thawed
  4. 1 zucchini, sliced thin
  5. 1 yellow squash, sliced thin
  6. 1 cup cherry tomatoes, cut in half
  7. 4 oz. cream cheese
  8. 1/4 cup butter
  9. 1/2 tsp. minced garlic
  10. 1 cup heavy cream
Instructions
  1. In medium saucepan, bring to boil 6 cups water.
  2. Add pasta and cook 7-9 minutes.
  3. Meanwhile, heat oil in large skillet over medium heat.
  4. Add shrimp and cook 3-4 minutes.
  5. Flip shrimp over and add zucchini, squash, and tomatoes.
  6. Cook for another 5 minutes, or until shrimp is fully cooked.
  7. Drain pasta and transfer to large bowl; add shrimp and veggies.
  8. In large skillet over medium heat, melt cream cheese, butter, and garlic together.
  9. Once melted (it will be a little thick), slowly add heavy cream and stir until smooth.
  10. Turn heat to low and let cook about 5 minutes, stirring occasionally.
  11. Pour over pasta and gently stir until fully combined.
My Simple Kitchen http://mysimplekitchen.com/

Italian Grilled Shrimp

Italian Grilled ShrimpI’ve been a little lazy in the cooking department lately so I started going through my Pinterest boards and finding recipes. I have tons of recipes pinned but rarely ever make them.  I’ve been eyeing this one from MyFridgeFood for a while so this was my first of the week.  I cannot tell you how amazing they turned out.  They are so flavorful and super easy! I had intended on following the recipe exactly and marinating the shrimp for 2 hours but as things went, I ran out of time. They only got about 20 minutes but there was definitely no lack of flavor.  This is now in our “top 10”!

Italian Grilled Shrimp
Serves 4
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Ingredients
  1. 2 lbs. extra large shrimp, uncooked
  2. 2 tbsp. minced garlic
  3. 2 tsp. paprika
  4. 2 tsp. dried basil leaves
  5. 2 tsp. italian seasoning
  6. 1/4 tsp. pepper
  7. 2 tbsp. brown sugar, packed
  8. 2 tbsp. fresh lemon juice
  9. 1/4 cup olive oil
Instructions
  1. In large bowl, mix together garlic, paprika, basil, seasoning, pepper, brown sugar, lemon juice, and olive oil.
  2. Stir in shrimp until coated completely.
  3. Let marinate for 2 hours (if you have time!)
  4. Preheat gril to 375 degrees F.
  5. Place shrimp on skewers and cook for 6-8 minutes, flipping half way.
My Simple Kitchen http://mysimplekitchen.com/

Sweet Chilli Shrimp

Sweet Chili Shrimp

Sweet Chilli Shrimp
Serves 6
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Ingredients
  1. 1 lb. raw shrimp
  2. 1 12 oz. bottle sweet chilli sauce
  3. 1 tbsp. lemon juice
  4. Salt and pepper to taste
Instructions
  1. Rinse and drain shrimp.
  2. In medium bowl, combine shrimp, chilli sauce, lemon juice, salt and pepper.
  3. Let marinate for 30 minutes.
  4. Line baking sheet with foil and set aside.
  5. Preheat oven to 350 degrees F.
  6. Line shrimp on wire rack on lined baking sheet.
  7. Bake for 7-9 minutes, or until shrimp is fully cooked.
My Simple Kitchen http://mysimplekitchen.com/
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Shrimp & Avocado Salad

Avocado Shrimp saladI love this salad! 1. Because I LOOOOVE avocado’s and 2. It kind of tastes amazing! And it only takes about 5 minutes to make!

Shrimp & Avocado Salad
Serves 6
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1 lb. cooked large shrimp, de-tailed and cut in half
  2. 2 barely ripe large avocados
  3. 1/4 cup red onion, diced
  4. 1/2 cup cherry tomatoes, diced
  5. 1 jalapeño, diced
  6. Juice of 1 lime
  7. 1-3 tbsp. oil
  8. Salt & pepper to taste
Instructions
  1. Mix all ingredients together in medium bowl and serve right away.
Notes
  1. I suggest adding 1 tbsp. oil at a time. Depending on the size of your avocados and lime, it could get too soupy.
My Simple Kitchen http://mysimplekitchen.com/

Sriracha Lime Salmon

If you know me well, you know how much I love sriracha. I put it on everything I can!  Here’s an easy recipe using sriracha and lime.  I’ve done this recipe with shrimp as well and tastes great!

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What you’ll need:

1 salmon filet

Juice and zest from 1/2 lime

1 tbsp. honey

1 1/2 tsp. sriracha (This is for a mild flavor. If you like it spicy like me, use 3 tsp. sriracha.)

1/4 tsp. salt

Chopped cilantro for garnish

What you’ll do:

Preheat oven to 425 degrees F.

In a small bowl, whisk together juice and zest from lime, honey, sriracha and salt.

Place salmon filet in baking dish lined with wax paper or foil.

Top with mixture and bake for about 20 minutes (depending on how thick your filet is).

Garnish with fresh cilantro.

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