Tag Archive | shrimp

Creamy Pink Pasta with Shrimp & Spinach

Forgive me on the recipe name here, not my best work.  This dish was fantastic, we will definitely be making it again.  Although “creamy” may make you step away from this recipe, the “cream” is just Greek yogurt!  I fooled Mr. Applebutter once again. ;-)


Creamy Pink Pasta with Shrimp- adapted from back to her roots

Serves: 6

12 oz whole wheat spiral noodles

1 tbsp. olive oil

4 cloves garlic, minced

1/2 tsp. crushed red pepper

1 tbsp. Italian seasoning

8 oz. mushrooms, diced

2 cups grape tomatoes, halved

4 cups fresh spinach, roughly chopped

10 oz. shrimp, peeled & deveined

1 cup marinara sauce

5 oz. plain 0% Greek yogurt

1/4 cup parmesan cheese, grated

2 oz fat free crumbled feta cheese

Salt and pepper to taste


  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
  3. Add in mushrooms and grape tomatoes. Cook for 5-10 minutes, until mushrooms soften.
  4. Turn heat up to medium-high and add in shrimp. Cook for 2-5 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for about 5 minutes.
  5. Remove lid and place skillet back over low heat. Add the pasta, Greek yogurt and marinara sauce. Stir until sauce is mixed well and all pasta and veggies are coated.   Add Italian seasoning and feta cheese.  Mix well.
  6. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.  Add salt and pepper to taste.

Note: Depending on your taste, you may need to increase or decrease the amount of “sauce” (pasta/yogurt mixture). 

Nutrition Facts (per serving): 357 calories, 7g fat (2g saturated), 45g carbohydrate (8g fiber), 26g protein


Shrimp & Bulgur Risotto

I’m squeezing this recipe in after working an 11 hour day with children… so, you’re just getting the recipe! I hope it looks like something you may enjoy :)

Shrimp & Bulgur Risottoslightly adapted from Self

Serves: 4-5

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
salt to taste
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, chopped (I used 1/2 of a red pepper and 1/2 of a green pepper because that’s what I had on hand)
1 lime, juiced
1/4 teaspoon red pepper flakes


  1. Boil 2 cups of water in a small pot.
  2. Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more.
  3. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes (You might not use all the water- I didn’t).
  4. Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes.
  5. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding 2-3 tbsp. water to keep mixture creamy.
  6. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes.

Maddi’s Shrimp-Avocado Bowls

There are two great things about this recipe, one is that it comes from one of my old college roommates whom I love and miss every day.  I kind of think of her as my very own Paula Deen.. she’s the southern belle always wanting to add more butter.  Although, I don’t want to paint a bad picture, she is a healthy little vegetarian and she weighs about 90 pounds, but I have heard her say more than once that “you NEED to use butter.”  Here’s one of my favorite pictures from college, “teaching” the butter-loving southern belle to snowboard…

The second best thing about this recipe is that I didn’t prepare it (ha!).  This comes from chef Dan, who jumped in to cook it without being asked.. I’m hopeful some blog recognition will encourage him to do this more in the future ;)

One note on this recipe- it is very high in sodium.  I buy low sodium of everything, but you know how those Asian ingredients can be sometimes.. high in sodium no matter what.  If you have a heart problem such as high blood pressure, it would not be responsible of me as a future RD to tell you to consume this on a regular basis!  So, it’s a nice treat, think of it that way :)

Maddi’s Shrimp- Avocado Bowls

Serves: 6

1 lb medium shrimp, peeled & de-veined (I only used 1/2 lb due to the high cost of shrimp, which also worked just fine)

Sprinkling of ground ginger (adjust to your preferences)

2 Tbsp. rice wine (Buy at an Asian store if you can- much cheaper then a supermarket)

2 avocados, peeled, pitted, and diced

Juice of 1 lemon

4 cups cooked brown rice/quinoa (I used 2 of the 90 second microwaveable packages of a brown rice/quinoa mixture.  If you don’t have that available, I would do 2c brown rice and 2c quinoa, mixed)

1 c chopped fresh flat-leaf parsley (I used about 2 tbsp. dried parsley instead)


1/3c low sodium soy sauce

3-4 tbsp. rice vinegar (also from Asian store if you can)

1 1/2 tbsp. rice wine

1 1/2 tbsp. toasted sesame oil (Asian store)

1 1/2 tbsp. sugar

1/2 tsp. salt


  1. Combine all the dressing ingredients in a small bowl.
  2. Place shrimp in another bowl, add ginger and 2 tbsp. rice wine, toss lightly.
  3. Bring 2 quarts of water to boil in a large pot.  Add shrimp mixture, cook for 2.5-3 minutes until shrimp is pink.  Drain in colander and let shrimp cool.
  4. In a large bowl, lightly toss avocado with half the lemon juice.  Add cooked shrimp and rice/quinoa.  Add remaining lemon juice and toss.  Add dressing & parsley, and toss.  Taste for seasoning, add more salt if necessary.  Serve at room temperature or chilled.

Shrimp, Feta & Tomato Dish

This is going to be a short post, but it’s still a delicious recipe!  I actually learned this recipe in my 100 level food prep class last year.  I knew when we made it that it was a keeper, and it’s ready in 20 minutes tops.   Important note:  I was just trying to use up extra shrimp in the freezer, so the recipe only serves about 2.  We had a large salad with it, which you can definitely do too,  but if you want a bigger portion or have more then two people to feed, you’d want to double the recipe.  Enjoy!

Shrimp, Feta & Tomato Dish

Serves: 2

1/2 white onion, diced

2 garlic cloves, minced

1/2 lb shrimp (already peeled and deveined)

1/3 cup crumbled feta cheese

1 medium tomato, diced

1/4 tsp. red pepper flakes

Drizzle of olive oil

Salt to taste

Sprinkle of dried parsley (or fresh-  if you have it!)


  1. Preheat oven to 400 F
  2. Heat olive oil  over medium heat in a nonstick skillet.  Once hot, cook onion about 3-4 minutes until translucent.  Add garlic, red pepper flakes, and shrimp.  Cook for 2 minutes.  Add tomatoes and cook for 2 more minutes.  Add salt to taste.
  3. Remove mixture from heat and place in 8×8 glass baking dish.  Cook in oven for 10 minutes.
  4. After 10 minutes, add crumbled feta over the top and cook for 2 more minutes.
  5. Garnish with dried parsley and serve

Shrimp & Corn Chowder

Happy Spring!  Although the weather seems to be back to its usual cold self here, I have a good recipe to warm you up.  The flavors in this were awesome, and don’t be deterred by the word “chowder”- this one only contains a mere 1/4 cup of cream.  What a great healthy alternative to a traditionally fatty dish (Dad- I think you will really like this one AND mom will approve).

I’m working on the appearance of my blog by taking better pictures, making the recipe format standardized, and starting to branch out and make some recipes of my own.  Slowly but surely, I’ll get there.  Also, at the  bottom of all posts there is a “print” button, so you can easily print the ones you like.

Look out for another recipe on Thursday, and with it I’ll be including some helpful nutrition tips to apply when cooking.  Have a great week!

Shrimp & Corn Chowder- slightly adapted from Cooking Light
Serves: 3-4

1 bunch green onions (I used almost 2 because I love the flavor of green onions)

3 cups diced red potato

3 cups fat-free, low sodium chicken broth

1 (16 oz) package frozen corn, thawed

1/2 pound shrimp, peeled, deveined, and cut into 1/2 inch pieces

1/4 cup heavy cream

1 tbsp. fresh lemon juice

Black Pepper (optional)


  1. Remove green tops from onions, chop and set aside.  Chop white portion of onions, set aside.
  2. Combine potato and chicken broth in a medium saucepan, bring mixture to a boil.  Cook 5 minutes, add corn and white portion of onions.  Reduce heat, simmer 8 minutes.
  3. Place 2 cups of the potato mixture in a blender (I used a food processor), process until smooth.  Return to pan, stir in shrimp (already diced).  Cook 3 minutes or until shrimp are pink.  Stir in onion tops, cream, and lemon juice.
  4. Ladle soup into bowls.  Sprinkle with pepper is desired.