Shrimp and Pasta Salad

Submitted by:
|

3 Proteins  0 Fats  2 Carbs

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6

A very versatile dish. Great freshly made as a main dish, or as a summer salad dish and AWESOME for leftovers. When served with a tossed garden salad you can easily feed 8.

Ingredients

6 Broccoli crowns (or any vegetable that stir fries well)
1 Red Pepper, diced
2 large tomatoes (they well cook down to make the liquid)
4 tablespoons Coconut Oil
Mrs. Dash table blend - to taste
Sea Salt - to taste
italian mixed spices (parsley, oregano, basil) to taste
1 tablespoon minced garlic
6 oz. spelt rotini
1 lb. medium shrimp

Directions

Boil the pasta about 20 mins. I did not use the spice pack that came with the pasta because the pasta package recommends it for salad dressing, but I think I might try it next time.
In a separate large pot, melt the coconut oil and combine all the other ingredients (except black olives I don't particularly like them cooked and some members of my family don't like them at all but I love em!)
Stir fry till the peppers are soft and the tomatoes boil down to liquid.
Mix in the cooked pasta. Stir well.
Top with sliced black olives if desired.
Serve and enjoy!

< Back to Recipes
Eggs a Dozen Ways
Want More Awesome Beyond Diet Recipes?
Get instant access to this recipe and many more delicious, healthy recipes just by entering your email. Plus you'll get my 12-recipe cookbook, Eggs a Dozen Ways, completely Free!
I will never share your email address and you can opt out any time.
Privacy Policy
Already a member? to see this page.
< Back to Recipes
Eggs a Dozen Ways
Want More Awesome Beyond Diet Recipes?
Beyond DIet members get unlimited access to all program and community recipes, as well as customizable meal plans, community support, and personalized coaching!