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.

 

Fettuccine w/ Creamy Lentils, Wild Mushrooms and Swiss Chard

I don’t always like to languish over a hot stove/oven for hours preparing meals The Barefoot Contessa and/or Martha Stewart would be proud of.  With two kids, simple and quick is best and this can sometimes include weekends. Generally, my weekends allow me to create elaborate and fun meals, but that all can change, i.e. events, adult birthday parties, kid birthday parties and is it me, but it seems that all of my kids’ classmates turn the same age at once.  It’s like back to back parties.  My refrigerator sometimes is rife with birthday party invitations and I often have to rely on my kids to let me know, which invitation belongs to whom.  Sometimes they don’t include the age. Ah, mommy life!

Back to the food ….

I found this recipe from one of my favorite bloggers, Laura Wright at The First Mess.  Besides being a wonderful photographer, Laura’s food is a celebration of plant-based eating.  Her recipes are vibrant, easy to make and truly showcase the diversity of fresh fruits and vegetables in a plant based lifestyle.  This truly was a simple and quick meal to make, bursting with earthy flavors from the mushrooms and lentils.  I made one minor tweak to the recipe and added additional liquid as the original recipe is more of a stew and not a sauce. I also used Swiss chard (what I had on hand) instead of kale.  I’ll be making this again as it is truly comfort food.  

Fettuccine w/ Creamy Lentils, Wild Mushrooms, and Swiss Chard//serves 4
Adapted from The First Mess

1 lb. package fettuccine
1 cup French green lentils
1 tablespoon olive oil
1 medium shallot, finely diced
1 lb. mixed mushrooms, stemmed and sliced
Sea salt and ground black pepper, to taste
1-2 cloves garlic
2 teaspoons fresh thyme leaves
2 tablespoons white wine
2 teaspoons tamari soy sauce
1 ½ cups vegetable stock
1/3 cup unsweetened plant based milk
3-4 Swiss chard stalks, stems removed and leaves sliced

Bring a medium saucepan of water to a boil. Add the lentils to the water, with a pinch of salt and simmer the lentils until just tender, about 20 minutes.  Drain and set aside.

Next, bring a large pot of salted water to boil.  Cook pasta until just tender, 8 to 10 minutes or according to package directions.  Drain, reserving ½ cup of the cooking liquid, and return the pasta to the pot.

In a medium pot, sauté the shallot.  Cook until the shallots are soft and translucent, about 4 minutes.  Add the sliced mushrooms to the pot and let them sit for a minute.  Stir the mushrooms and add salt and pepper.  Add the garlic and thyme and stir.  Once the garlic is fragrant, about 30 seconds, add the white wine and tamari.  Stir the mushrooms.  Add the drained lentils, vegetable stock and plant milk to the pot.  Stir and bring to a boil.

Ladle half of the mushroom mixture into your blender, adding enough liquid from the pot.  Blend on high until smooth.  Scrape the creamy blend back into your pot.  Add the Swiss chard and stir.  Bring to a boil and check for seasoning.

Tip:  The original recipe from The First Mess is a stew consistency, which is divine within itself, but to get a saucier consistency add additional liquid.