I know I blog mainly about desserts and sweet treats but most of the time I TRY and eat healthy. I hope you do not think I am eating desserts everyday all day although I would really love to. I believe in a balanced lifestyle whether that be in work, relationships, food, fitness, or fun.

Just in case you were curious (probably not but I am going to tell you anyway), I workout 5 to 6 days a week doing a combo of weight training and cardio. Also, every week I meal prep so I know what I am eating for all my meals. Meal prepping helps me stay on track (most of the time) during the week. Of course I am not prefect and have slip ups here and there and that is probably why I will always have those last 10lbs to lose!!! HaHa!

When I meal prep I usually stick to the same meals that I enjoy but sometimes I get bored and that is when I came across this recipe in my Fixate Cook Book that I bought when I was a Beachbody Coach a few years back. As described in the Fixate Cook Book this Shrimp and Veggie Pasta dish is a springtime favorite. It is rich, yet light, and has a quick pan sauce made from ripe cherry tomatoes which is the perfect background to fresh shrimp, asparagus, and basil.

This recipe was surprisingly really easy to make. It took me from start to finish a little over 30 minutes to make. So super quick, super simple, and super delicious! This is a dish that will leave you feeling satisfied. It really felt like a cheat meal for me but knowing it was not and knowing it was healthy made me feel so good.

Tips & Tricks

• I would NOT cook all the shrimp ahead of time. I made that mistake and let me tell you shrimp is not all that great when trying to reheat for lunch or dinner the rest week. I do not know about you but I do not like rubbery shrimp. BLAH! Lesson learned!
• Next time I would cook everything ahead of time and cook the shrimp right before I have my meal. Shrimp does not take that long to cook, about 4 to 5 minutes.
• Another good option would be to swap out the shrimp for chicken. Reheating chicken will taste WAY better than reheating shrimp and it will save you time if you want to take this dish on the go.
• Rotisserie chicken would probably be a great swap out and less prep work. If I am unable to buy chicken that is Organic, Free Range, and Raised Without Antibiotics, Costco is the way to go! I do not know how they do it but it is seriously the best bang for your buck especially if you have a big family to fed and/or watching your budget.

If you are familiar with and follow the Beachbody Portion Fix Containers each serving is equivalent to:

• 2 Green Containers (Veggies)
• 1 Red Container (Protein)
• 1 Yellow Container (Carbs)

NUTRITIONAL INFORMATION (per serving 1 & 1/2 cups):

Shrimp & Veggie Pasta

Adapted from the Fixate Cook Book by Beachbody

By: Tammie

• April 17, 2019
• 4 (1 & 1/2 cups each)
• 40 min
• 278 Cals/Serving
• Print this

Ingredients

• 1/2 cup low-sodium organic chicken broth + 1 teaspoon unflavored gelatin
• 1 tablespoon olive oil
• 4 cups halved cherry tomatoes
• 1/2 cup chopped onion (approx. 3/4 medium)
• 4 cloves garlic, finely chopped
• 1/2 teaspoon sea salt (or Himalayan salt)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 40 spears asparagus, cut into 1-inch pieces
• 3 cups raw medium shrimp, peeled and deveined (approx. 1 lb.)
• 2 cups cooked whole wheat linguine
• 3/4 cup torn basil leaves

Directions

Step 1

Combine broth and gelatin. Set aside.

Step 2

Heat oil in large nonstick skillet over medium-high heat until fragrant.

Step 3

Add tomatoes, onion, garlic, salt, pepper, and pepper flakes. Cook for 5 to 7 minutes, stirring frequently, or until tomatoes begin to soften.

Step 4

Add wine. Cook, stirring frequently, for 2 to 3 minutes, or until wine has almost evaporated.

Step 5

Add asparagus and broth mixture. Bring to a boil. Cook, stirring frequently, for 2 to 3 minutes.

Step 6

Add shrimp. Cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque, most liquid is absorbed, and a thick sauce has formed.

Step 7

Add linguine. Cook, stirring frequently, for 1 to 2 minutes, or until pasta is heated through. Remove from heat.

Step 8

Add basil. Serve immediately.

Step 9

NOTES: Approximately 4 ounces dry linguine makes 2 cups cooked linguine.