Updated: Sep 17, 2021
This is a very modified version of the common seafood dish, shrimp scampi. In college, every dollar you can save becomes critical hence letting food go to waste is not an option. Heck, when trying to feed a family or yourselves on a budget at any stage of life is a struggle.
The other day, Ana and I met at my house, and we just refused to go out to lunch. After examining my fridge, this is what we came up with:
Frozen small shrimp
1 package of gluten free spaghetti pasta
2 Tsp of Olive Oil
3 clove of garlic
1 bushel of asparagus ( or 2 to 3 handfuls of halved green beans)
“Dash” of Crumbled Parmesan cheese (or leave out to make dairy free)
Lemon Salt (to taste - we used 1.5 pinches: Ana is very scientific with seasonings that way…)
Ground Black Pepper (to taste)
Dash of Paprika
1 Tsp Parsley
Red (Cayenne) Pepper - For Heat
Empty about half a box of gluten free pasta into a sauce pan, fill about halfway with water, let simmer till cooked. Usually takes about 8 or 9 minutes (Add about 1-2 min to box recommendation).
While the pasta is cooking, place about half a small bag of frozen shrimp into a pan with the olive oil and minced garlic.
Stir and let sit till the shrimp thaws.
Place chopped asparagus (or green beans) into the pan and stir until basted in the oil/garlic combo
Add almond milk and let thicken
Add parmesan to taste (we kept it light as Ana technically shouldn’t be eating dairy, oops)
If you can not eat dairy, consider adding 1-2 tsp of nutritional yeast
Plate and enjoy
Have an amazing and nourished day honeybees!
Ana and Claire
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