Friday, May 10, 2013

Simple Spicy Shrimp Linguine

I recently expressed sentiments to Ryan that I wanted to start cooking a bit healthier than usual. Though delicious, Chick fil A nuggets aren't the best for my waist line and not all of us can have a quick metabolism like that of my man. A day or so after this conversation, in typical Ryan fashion (he's a planner; I am not), I received a text with a photo of a healthy-ish recipe he found in a magazine. At this point, I will basically consider anything to be healthy* so long as it's not cream-based or fried. Bonus if I can throw in a vegetable or two.

He couldn't recall where he found it, but I found a similar (ok, exact) version from Real Simple, though Ryan maintains he was not reading Real Simple nor did he know it was a magazine.

I must applaud Ryan for this recipe, really. It was super easy to make, cheap (save for the shrimp), tasty (but supremely spicy if you're a wimp like me) and most importantly, light (no cream!). Most of the ingredients I had on hand and I only made a few modifications. If you're in the market for a quick meal this week, I highly recommend this one.

Recipe notes: To my dismay, I omitted the watercress because it wasn't available at the time I went to the store (but I did see it earlier this week at Publix). I think this would be good with some steamed broccoli, but Ryan isn't a fan so maybe we'll save that for next time. I also roasted the garlic in the oil for a few minutes before adding the other ingredients, added a squeeze of lemon in addition to the zest and served with fresh-grated Parmesan cheese.

*I'm sure that according to anyone who knows anything about healthy eating, this is far from accurate.

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