Garlic Shrimp and Broccoli Alfredo

Hey everyBUNNY! Sundays call for all things cozy………like comfort food, pajamas and your favorite form of self care. My forms of self care are coffee time, yoga, hot showers with music on, journaling and eating GOOD food. Treat yourself with this delicious alfredo pasta made with broccoli and shrimp! It’s so good and easy to make. I feel like the pic doesn’t give it much justice.  So you’ll just have to trust me on this one. The only dairy I used here is parmesan so this recipe can def be altered for my dairy-free peeps. The tagliatelle noodles are gluten-free too!

Recipe:

In food processor: blend 2 cups Nut Pods creamer, 2tbsp garlic, handful of broccoli, squeeze of lemon, 1/2 cup parmesan, 4tbsp dairy free cream cheese

Boil Jovial tagliatelle noodles al dente & drain (leave a little pasta water)

In a skillet on med high heat, sauté shrimp with 1tbsp organic butter, 1tsp old bay & 1tbsp garlic

Place shrimp in a bowl

In same skillet bring to med low heat, add 2tbsp butter

Stir in blended sauce & simmer for 2min

Add in noodles & pasta water to stir the noodles in

Take skillet off heat & stir in shrimp

Add more parmesan if desired

Enjoy 🙂


{viral} Baked Feta Pasta with Boursin cheese & shrimp

My daughters request over the weekend. We made the viral TikTok pasta two weeks ago and my girls have been asking to make it again. So here we are. Second time around tasted just as amazing as the first time. I used pappardelle noodles this time & added pasta water to mix it all together. I was able to stretch more noodles to sauce ratio by adding the pasta water. Delishhh. Let me know if we inspired you to try it. It’s such an easy & tasty meal that will be in rotation in our home 🙂 Updated recipe below!

How we made it:

In a baking dish, I added a package of red cherry tomatoes

Drizzled 2tbsp olive oil over them & sprinkled 1tsp Himalayan salt

Placed the garlic herb Boursin cheese in the middle of the baking dish

Drizzled 1tbsp olive oil over the cheese & sprinkled 1tbsp crushed red pepper on cheese as well

Tossed in a generous amount of minced garlic over the heirlooms (I used 2 tbsp)

Baked in the oven uncovered, at 400 for 20min

While it baked, I boiled pappardelle pasta noodles al dente in a salted pot of water

In a skillet on med high heat, I added 2tbsp organic butter & 1tbsp garlic

Tossed in raw shrimps, stirring & flipping until they turned pink

Once the baking was done, I stirred the creamy Boursin cheese and tomatoes together, using my spoon to blend it well

Then stirred in the pappardelle pasta, 1/2 cup pasta water, 2 tbsp of cut up basil leaves and buttery shrimp

Enjoy 🙂


Pesto Shrimp and Pancetta Pasta

Unpopular opinion: peas are delicious! Could this pasta possibly turn a pea hater to a pea lover? Maybe 🙂 If you want to substitute the peas, spinach would also be great addition to this pasta.

Peas have a bad rep for being gross, but I think if they are made into a meal they taste so good. They’re also filled with vitamins, antioxidants, protein and fiber. Which make them a winning veggie in my eyes 🙂 This pasta is so yummy. It’s filling, yet light. It’s creamy, but not overly creamy. It’s just right! Recipe below. Let me know if you make it and how much you love or hate peas. Haha

Ingredients:

1 package of thin spaghetti

1 cup dairy free milk (or regular)

3 tbsp dairy free cream cheese (or regular)

2 tbsp pesto

2 tbsp minced garlic

1 cup petit peas (Trader Joe’s)

3/4 cup diced shallots

1 tbsp butter

2 tbsp olive oil

1 package of cubed pancetta (Trader Joe’s)

10-15 raw shrimp

Instructions:

In a pot of salted water, boil pasta noodles al dente. Reserve 1/4 cup pasta water for sauce.

Bring skillet to med high heat. Add 1 tbsp butter, 1 tbsp garlic and raw shrimp. Stir and flip shrimp until they become pink. Set shrimp to the side in a bowl.

In same skillet, add 2 tbsp olive oil, 1 tbsp garlic, 3/4 cup diced shallots and pancetta. Stir and as pancetta starts crisping up, add in frozen peas.

Turn heat down medium low. Stir in 1 cup of milk and 3 tbsp cream cheese. Continue to stir until cream cheese is blended. Simmer for 2 minutes.

Add in pasta noodles, 1/4 cup pasta water and 2 tbsp pesto. Mix all together.

Top with parmesan (optional)

Enjoy 🙂