It was a weekend of yummy dinners. Saturday Night we made shrimp pasta!
Sorry the photo was from my cell phone. Anyway I used a lot of veggies in this dish to off set the carbs in the pasta. I actually only cooked 2 servings of pasta for 4 people. While the pasta was cooking I combined the following in a large pan:
- 1 Tbsp of EVOO
- 1/2 red pepper
- 1/2 yellow squash
- Portabella mushroom
- 1/2 sweet onion
- Crushed garlic
After all the veggies were cooked, about 4-6 minutes, I added the cooked shrimp to heat it up. Adding salt, pepper, basil, oregano and some fresh green onions completed the veggies and protein.
The sauce was very easy. In a small pan I heated 1 tablespoon of basil infused canola oil. Once that was heated I added a tablespoon of corn starch and whisked to blend. This helps take the taste of the cornstarch down a notch. Be careful not to burn it to the bottom, you just want everything blended. Then whisk in 1 cup of chicken broth or stock. Wisk in slowly to avoid bumps. As the chicken broth begins to boil it will thicken. Keep whisking and add 3 Tbsp. of grated parmesan cheese.
It was really yummy. David had 2 servings!
Tonight for dinner we had grilled pork steaks and asparagus.
I just used some of my in-laws seasoning on the pork steaks with a little salt and pepper. On the asparagus I sprinkled EVOO and balsamic vinegar along with black pepper and sea salt. The dressing from the asparagus dripped down onto the pork! It was so yummy!
I completed it with a salad, you could add some red potatoes or rice to complete the meal but I was trying to cut back on the carbs.
David finished the night with this:
I had a 55 calorie protein smoothie!