Spaghetti with shrimp! I think the title gave it away..
So for those who have been following in the last month, I have been on veggie challenge for January. I have to say I am quite surprised by how easy it has been and the options have been anything but limited. The main take away I have from this month is that I will definitely be eating less meat during my week as generally my body feels lighter and healthier when most of my diet includes veggies and fruits. So I do not think I am ready to re-introduce meat and chicken just yet, so February will be Fish February 🙂
Another reason this has been a happy February is I have been featured in two amazing magazines! They also happen to be some of favorite magazines, Good and Gourmet by Ahlan
Gourmet featured my Quinoa Stuffed Peppers: https://zaatarandquinoa.com/2014/01/03/quinoa-stuffed-peppers/
While I was Good magazines blogger of the month : Exciting times 🙂
Back to the spaghetti : This is a gluten free option so all those with gluten allergies, worry not!
450 Grams of Gluten Free Organic Spaghetti – basically that whole pack
3 cups of shrimps
5 tbsp of pesto sauce (ready made)
1 cup of baby tomatoes
2 cloves of crushed garlic
handful of fresh basil
Salt to taste
Cook the spaghetti as per the instructions. While that is cooking start to heat up another skillet to cook the shrimps, add in a tbsp of pesto and add in the shrimps, crushed garlic cloves and the tomatoes. Leave that to cook for about 15- 20 minutes.
Once the spaghetti has cooked, rinse in water then add back into the shrimp skillet. Add in the rest of the pesto sauce and salt to taste if needed.
PS: I bought the spaghetti from the Organic food store in Dubai, lots of options for those who are allergic to gluten. Here is the website http://www.organicfoodsandcafe.com/