Erin’s Easy Eats

This was a simply great, quick dish adapted from Cooking Light.  If you catch shrimp on sale, it’s practically frugal as well…  The idea for tonight was fire, sun, warmth and brightness.  This fit the bill quite well.

• 1/2 lb fettuccine, cooked to package directions and drained (really, start cooking it as soon as you start the rest)
• 1 lb. shrimp, peeled and de-veined
• 4 cloves garlic, chopped
• 1/2 tsp. crushed red pepper flakes
• 2 c. chopped tomatoes (or use petite diced canned with a little juice)
• 1 tsp. dried basil
• 3 Tbs sour cream (reduced fat)

Heat a little oil in a non-stick pan and add garlic and pepper flakes.  Sautee one minute.  Add shrimp and cook until outsides are no longer pink, about 3 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer 5 minutes.  Add salt to taste, and then stir in pasta.

For dessert tonight, we had mini pineapple upside down cakes.  I just used a boxed mix and baked them in tart pans, for about 15 minutes.

Tags: easy, fast, healthy, pasta, shrimp