Shrimp & pasta, with an Asian flare

It’s quick, easy, and pretty darn healthy!

Want a super-easy weeknight dinner – here’s your jam!


  • 1/2 of a 14.5 oz box pasta, any shape you like (I use the high protein kind)
  • 1/2 – 3/4 pound frozen shrimp, unthawed (place frozen shrimp in a bowl and cover with warm water to thaw quickly; just drain and use!)
  • 1/2 pound frozen broccoli florets
  • 10 grape tomatoes
  • 1/4 large onion, sliced thin
  • 2 Tbsp jarred sesame garlic sauce (in the Asian section of your grocery store)
  • 1 Tbsp olive oil
  • 1 large clove garlic, diced
  • 1/4 tsp crushed red pepper
  • juice of one lemon
  • sprinkle of Parmesan cheese

Had I planned a little better, I’d have also added:

  • Chopped peanuts for topping
  • 1/8 tsp grated fresh ginger to the sauce


  • Cook pasta until done to your liking (I find boiling for 6 minutes or so to be perfect just about every time)
  • Drain and set aside when done

As the pasta cooks:

  • Heat a large skillet on medium high (7 out of 10) for a minute
  • Add the olive oil and heat for another minute
  • Add sesame garlic sauce
  • Add onion and frozen broccoli, then cook til thawed and softened, stirring occasionally; the broccoli should still be bright green (to speed the cooking, you can cover the skillet)


  • Once veggies are cooked, add drained shrimp, grape tomatoes, and chopped garlic, then cook for another minute or two (shrimp will shrink a bit as they lose their water content and tomatoes will wrinkle and soften)
  • Add drained pasta and mix together thoroughly to cover the pasta with sauce
  • Top with whatever you desire – a little Parmesan cheese (my choice), a sprinkle of chopped peanuts, a few shakes of dried parsley (also my choice), a little more crushed red pepper, etc.

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