Gone are the days when we can spend hours in the kitchen to prepare for dinner. In order to meet the demands of our days, dinners need to be quick, convenient and nutritious. This healthy recipe is as simple as they come. Shrimp, Veggies and Whole Grain is loaded with protein, vegetables and a modest amount of carbohydrates. Any carb can be substituted for the whole grain pasta that I have used. Use this recipe as your entrée or even add it to a salad. You could easily substitute the pasta with a flatbread and create a gourmet pizza or delicious wrap. Tailor the dish to meet your needs and tastes. Enjoy!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4-6

You will need:

2lb large shrimp (I used frozen peeled raw shrimp from the freezer section of the grocery store.)

3 red bell peppers cut into 1/4 inch pieces

1 large onion cut into 1/4 inch pieces

2 cups cooked whole grain pasta; Barilla Rotini Protein Plus Pasta is the pasta I prefer.

1-2 tbsp crumbled goat cheese, if desired

1 -1 1/2 tbsp extra virgin olive oil (EVOO)

1 tsp minced garlic

2 dried chili peppers, if desired

salt & pepper to taste (I use sea salt.)

Instructions:

Step 1: Prepare pasta according to package directions. Set aside.

Step 2: Heat EVOO in a large pan. Add garlic and sauté 1 minute or until golden.

Step 3: Add peppers and onions and cook about 5-10 minutes stirring occasionally.

Step 4: Add shrimp to veggies and cook until pink about 5 minutes. Season to taste.

Step 5: Add cooked pasta and goat cheese to veggies and shrimp. Combine well and serve.

Time Savers: Cook pasta ahead of time adding a few drops of olive oil to prevent sticking. Cool, cover and refrigerate until ready to use. Defrost frozen shrimp in refrigerator a few hours before cooking.