Today was a long day, and  I am ready for the weekend!  One more day…we are almost there! I dragged myself out of bed this morning and made it to the gym for 40 minutes of hill walking and ellipticalling.  It was not easy but I knew I would feel better all day- I did.  After school I came home and unloaded the dishwasher and cleaned up the house.  Then I got set on making dinner.

I thought dinner was great but it was a little to “chunky” for Brady.  I agree that we do need a new garlic press because our garlic was pretty big, but the tomato chunks were not my fault. 🙂  It’s hard to avoid the chunks in diced tomatoes.  I don’t think he suffered too much though.

Brady’s plate:

Spicy Shrimp Pasta

  • 4 small cloves of garlic – minced
  • 1 small can of tomato paste
  • 2 cans of diced tomatoes – 1 without the liquid and 1 with the juice.  I used organic.
  • 4 small basil cubes (frozen section of TJ’s)
  • lots of ground red pepper (1tsp.)
  • few sprinkles of Italian seasoning
  • 1 lb. of shrimp (I buy them raw then I boil them until they are cooked, then I peel them)
  1. Mince garlic and start it cooking in a pan with a little cooking spray.
  2. Add tomato paste and diced tomatoes.
  3. Stir tomatoes together and add basil, red pepper, and seasonings.
  4. In a separate pan, cook the cooked shrimp with garlic seasoning until shrimp are firm and seasoned.
  5. Then add shrimp to the red sauce.
  6. Simmer until sauce cooks down and flavors mix.
  7. Serve over pasta!

I used Barilla pasta plus but any pasta will work.

My plate also included some more roasted veggies and broccoli that I mixed all together to make a big mess!  Leftovers should be good for tomorrow too!  This recipe was inspired by the Cooking Light Shrimp Fra Diavolo recipe from this month.

I have some great product reviews coming as well a fun contest!