Well HELLO there! I woke up yesterday morning to the funniest hand-written notes on the kitchen island. My nephews wrote these after I went to bed on Sunday night:
How could I decline such polite requests? We didn’t have any waffle mix, but I found a suitable replacement: Van’s Pancakes.
The breakfast was well received! Post breakfast, I made time for a quick work out before heading to work. I wasn’t feeling a run, and thought it was time to change my routine up a bit. After a 7 minute jogging warm up, I completed the following workout by performing each exercise for 1 minute with a 20 second break between each exercise. I followed it up with a 7 minute jogging cool down.
The workout was no-nonsense and took about 25 minutes from start to finish! Since I had school until 10pm last night, I wasn’t able to cook dinner. But I did cook for my family on Sunday night, and wanted to share the recipe with you all:
Shrimp Pasta with Tomatoes and Asparagus
1 1/2 lb shrimp
1 box high fiber linguine or angel hair
2 14oz. cans of diced tomatoes
2 cloves garlic, chopped
1 bunch asparagus, tough ends removed
1/4 cup white wine
1/3 cup shredded parmigiano reggiano
1 tbsp olive oil
1 tbsp oregano
salt and pepper to taste
Remove tails and devein shrimp. Season with salt, pepper and oregano and set aside for 10 minutes. After removing the tough ends of the asparagus, cut the asparagus into quarters. In a large and deep saucepan (or a shallow pot, if you don’t have the saucepan) over medium-high heat, pour olive oil and add shrimp. If shrimp are cooked, only leave in pan for 2 minutes. If shrimp are uncooked, cook until pink, about 5 minutes. Remove shrimp from pan and set aside. Reduce heat to medium and add chopped garlic to pan and cook until golden. Add in tomatoes, asparagus and white wine and simmer. Meanwhile, bring a pot of water to boil and cook pasta according to package directions (I prefer an al dente noodle). Add shrimp back to tomato and asparagus sauce for 2 more minutes, and then remove both pasta and sauce from heat. Drain pasta and serve on a plate. Top with sauce, shrimp, and parmigiano-reggiano
Hope y’all enjoy it if you try it! Have a happy and healthy Tuesday, everyone!
- Roasted Asparagus & Oven Roasted Asparagus | Pottery Barn (potterybarn.com)
- Summer Recipe: Shrimp Pasta with a Garlic Sauce (theprettycanary.wordpress.com)
- Pesto Zucchini Noodles with Asparagus and Shrimp (thenoodledblog.wordpress.com)