10-Minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula

Hello everyone!

I have totally been in a fix it quick and healthy mode lately.  Perhaps it’s the heat, the summer vibes, or a combination of both.  Either way, I want to spend less time at the stove and more time catching those last hours of sunshine getting ice cream with my little ones and/or watching them play in the park.

My 10-minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula is dairy-free, bursting with flavor and is super-quick to prepare.  Wait, did you say dairy-free? Yes, I did.  I love a good cream sauce especially paired with seafood, but I also don’t like that weighed down feeling I get after I’ve eaten plate after plate of it.  I just can’t do one plate.  So, I used almond milk as a base for the cream sauce.  I’m relying on the brininess of the shrimp and the intense, tangy, yet sweet flavor of the sundried tomatoes to flavor the sauce.  The remaining ingredients required are fettuccine, garlic, arugula or whatever green you have on hand, vegetable stock and cornstarch to thicken.

I made sure I made enough to have for L & D the next day as cream based pasta meals are a total hit in my household.  So, add this to your week day meal rotation. It is clean eating at its best.  Stay tuned for my summer healthy eats.

Bye for now.

Hello everyone!

I have totally been in a fix it quick and healthy mode lately.  Perhaps it’s the heat, the summer vibes, or a combination of both.  Either way, I want to spend less time at the stove and more time catching those last hours of sunshine getting ice cream with my little ones and/or watching them play in the park.

My 10-minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula is dairy-free, bursting with flavor and is super-quick to prepare.  Wait, did you say dairy-free? Yes, I did.  I love a good cream sauce especially paired with seafood, but I also don’t like that weighed down feeling I get after I’ve eaten plate after plate of it.  I just can’t do one plate.  So, I used almond milk as a base for the cream sauce.  I’m relying on the brininess of the shrimp and the intense, tangy, yet sweet flavor of the sundried tomatoes to flavor the sauce.  The remaining ingredients required are fettuccine, garlic, arugula or whatever green you have on hand, vegetable stock and cornstarch to thicken.

I made sure I made enough to have for L & D the next day as cream based pasta meals are a total hit in my household.  So, add this to your week day meal rotation. It is clean eating at its best.  Stay tuned for my summer healthy eats.

Bye for now.

 

10-Minute Creamy Shrimp Fettuccine w/ Sundried Tomatoes & Arugula//serves 4

creamy fettuccine
1-lb fettuccine
2 tablespoons oil
4 cloves garlic, minced
¾ pound large shrimp (about 16), shelled and deveined, tails removed
4-oz sundried tomatoes in olive oil, drained
1 ¾ cups almond milk
1 teaspoon cornstarch mixed with 1 tablespoon of water
Salt and pepper to taste
2 cups baby arugula

In a large skillet over medium high heat, sauté minced garlic until fragrant, about 1 minute.  Add shrimp and cook for 2 more minutes, or until shrimp is cooked through.  Remove shrimp and set aside on a plate.  Add the sun-dried tomatoes and stir fry for 1-2 minutes to release their flavor. Reduce the heat, and add the almond milk and bring to a simmer, stirring occasionally.  Season with salt and pepper to taste.  Add the cornstarch and water mixture and stir until thickened.  Add the arugula and allow to wilt in the sauce.  Return the shrimp to the skillet and stir through.  Serve immediately.  Garnish with red pepper flakes and parsley if desired.

In the meantime, cook pasta according to package directions. Drain, reserving some pasta liquid.  Add cooked pasta to creamy shrimp fettuccine and garnish with additional crushed red pepper and herbs.