Wednesday, October 13, 2010

Weeknight Shrimp Vegetable Toss

This recipe is so easy to throw together and it's what I've been eating. It makes enough for a crowd or just several meals you can microwave later in the week.

There are no real directions... just throw together in your favorite, greased, large Pyrex baking dish!

1 spaghetti squash, cooked
2 - 4 oz cans of mushrooms, drained
1 jar of Alfredo sauce
12 oz broccoli, cooked tender-crisp
3/4 pound of cooked shrimp, with tailed pulled off.
1 tomato, diced - optional
1/2 roasted red pepper, sliced (I used some out of a jar) - optional
Basil and parsley to taste
Salt and pepper to taste
Top with parmesan cheese. Bake at 350 for 20-25 minutes until heated through.

This recipe is actually quite good... It reminds me a lot of shrimp pasta. You could certainly add carrots and peas if you are not watching your carb count that closely... This one is a winner! I didn't even bake mine because I wasn't eating it right away.... I just have been nuking it, bowl after bowl!


  1. Sounds great, Angie! Will have to try it out sometime soon. Seems like a good option for the cool months ahead.

    Thanks for sharing it!

  2. Looks yummy! I loves shrimp!! I have a recipe to post with shrimp too...