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Cooking a delicious,homemade meal doesn’t have to be time-consuming, difficult, or gourmet. In fact, some of my favorite dishes are the ones I can whip up in half an hour on a hectic weeknight. I am in the middle of moving apartments so packing up has been my top priority lately. In an effort to get this moving process accomplished as smoothly as possible, I haven’t been too focused on fancy dinners. I made this delicious meal based on the simple ingredients I already had on hand. It is healthy, delicious, and super simple!

For me, a well balanced meal consists of healthy carbs, a protein, and vegetables. Even though taste is super duper important, I also want to eat to fuel my body with what it needs to stay energized and strong. Just because the summer months are coming to an end doesn’t mean we should give up on eating well and start gorging ourselves like we are bears getting ready for hibernation. Believe me, I love the Fall months with the cooler temperatures and big bowls of chili, gumbo, or anything hearty and comforting, but I don’t want to sabotage all of the hard work I put into looking and feeling great. This recipe is perfect because it’s healthy without tasting like cardboard.

For this recipe you will need:

1 lb shrimp, peeled and de-veined
2 Tbsp olive oil
1 box whole wheat penne
1/2 a bundle asparagus, ends trimmed and cut into 1″ pieces
1/4 cup sundried tomatoes, rough chop
2 cloves garlic, minced
1/2 cup white wine
1 Tbsp plain goat cheese
Parmesan cheese
Salt and pepper

First, boil the noodles until al dente, where they are cooked but still have a little bite to them. Reserve 1/2 cup of the pasta water. Drain the noodles. In a large sauté pan, heat 2 Tbsp olive oil over medium heat. Add the asparagus to the pan and cook for about 3 minutes. Add the minced garlic and cook until fragrant, 2 minutes. Push the asparagus and garlic to one side of the pan and add the shrimp to the pan, sprinkle with salt and pepper. Cook the shrimp on each side for about 2 minutes until they begin to turn pink. Add the sundried tomatoes and white wine. Bring to a light simmer until the wine reduces. Then, add the reserved pasta water, penne, and goat cheese. Toss until the goat cheese has melted through. Season with salt and pepper to taste and garnish with parmesan cheese.

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It’s seriously that simple. No mess, no fuss, no stand around the kitchen stove and bite your fingers off while you’re waiting because you are so hungry! This proves how easy cooking a delicious meal can be. I hope this recipe becomes one of your weeknight staples. Bon Appetit!

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