|Shrimp Pasta, cookies, apples & grapes.|
WOOOOOOOOOOOOOOOOOOHOOOOOOOOOOO! ONE HUNDRED DAYS OF LUNCHES!
Ahem. Yes, I am excited. Lunch #100 is finally here! And to celebrate, we have an Operation: Lunch Box first packed for today: Oreos! Ok, not really oreos...the generic brand, fat free cookie that looks like Oreos. But seriously, cookies for lunch! And, you know, some fruit.
But, of course dear readers, I included a recipe for you as well. Remember my thing about single servings and leftovers yesterday? Well today, I'm using those same leftovers (cooked pasta, asparagus, feta cheese, and whatever I find in the pantry), but I'm making a different recipe...and this time, it makes TWO servings. Yeah, you heard me right. Two servings. That way you can have a friend over, or just eat one serving for dinner and pack the other for lunch. Enjoy!
Shrimp Pasta for Two
2 cups cooked pasta (I used a combination of spaghetti and vermicelli)
1 cup frozen shrimp, thawed and peeled
1/2 cup asparagus
1/2 cup feta cheese
2 T white wine (or broth)
2 T oil
1 T butter
1 T minced garlic
Heat oil and butter in a non-stick skillet over medium heat. Add wine and garlic; bring to a simmer. Place shrimp and skillet and cook until pink on both sides, about 2-5 minutes. Toss in asparagus (raw or previously cooked) and cook for about 1 minute; stir in pasta and cook until heated through. If pasta is still hot, then just toss to coat and serve; if your pasta has been in the refrigerator, then reduce heat to slow and stir constantly until heated through, about 3 minutes Add in feta, toss, and serve hot.
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