Ahtough this light dish is truly delicious "as is", you can vary it by adding leftover cooked broccoli or asparagus. Each week, I cook 8 ounces of pasta, drain and store it in a resealable plastic bag so I can fix this light lunch or supper in under 20 minutes, including peeling the shrimp. Vegetarians can substitute black beans for the shrimp. If you love olives, sprinkle a few sliced ones on top.
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Units: US | Metric
- 4 ounces spaghetti noodles, cooked & drained
- 8 ounces fresh shrimp, peeled & deveined
- 2 ounces goat cheese, chevrion,crumbled or cut into 4 to 8 pieces
- 1 -1 1/2 lemon, juice of
- 1/4 red onion, diced
- 1/2 teaspoon italian seasoning
- 1/4 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 fresh ripe summer tomatoes, diced or 12 sweet grape tomatoes, cut in half,approximately
- salt and pepper
- 1Cut shrimp in half lengthwise.
- 2Cover and microwave about 1 minute just until shrimp turn pink.
- 3Set aside.
- 4NOTE: As you work, divide the ingredients evenly between two bowls.
- 5Place cooked pasta in two bowls; add oregano, Italian seasoning, and crushed red pepper flakes.
- 6Top with goat cheese cut into pieces.
- 7Cover, and microwave each bowl about 45 sec.
- 8on high until pasta is hot and cheese is melted.
- 9Immediately add lemon juice and stir to mix well, making a creamy sauce.
- 10Top with diced onion, diced tomato, and cooked shrimp.
- 11NOTE: If cooking for 4, double recipe ingredients.
- 12Serve with a green salad and crusty Sourdough bread.
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Nutritional Facts for Shrimp. Tomato and Goat Cheese Pasta
Serving Size: 1 (268 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 452.1
- Calories from Fat 102
- Total Fat 11.3 g
- Saturated Fat 6.4 g
- Cholesterol 194.7 mg
- Sodium 318.8 mg
- Total Carbohydrate 48.9 g
- Dietary Fiber 2.5 g
- Sugars 3.6 g
- Protein 37.0 g
The following items or measurements are not included: