This pasta was super easy and amazingly delicious. I'm finding that I really like Shititaki noodles. I like the flavor and different texture plus they are super low in calories! For this particular meal I used Pasta Slim Spinach Fettucchini.
With Spring here and asparagus in abundance, I needed to think of something different to do with veggies. I decided to throw some asparagus and mushrooms I had in with some shrimp and schezwan sauce and created this simple easy gluten-free meal! Served over brown rice and you have a meal ready in minutes. I buy the frozen kind of rice you microwave from Trader Joe's - I've never been good at cooking rice on my own. 
This is a gluten free and quick alternative to black beans & rice. Of course rice is gluten free, but I prefer the light fluffy texture of quinoa plus it cooks much faster! For this simple meal I cooked the quinoa to package instructions. Then in a skillet I cooked some frozen onion and pepper mixture, and added some roasted corn. Then I rinsed and drained a can of black beans and warmed them in the skillet with the veggies. Mix the veggie, black beans and quinoa all together and add some Cumin, Chili Powder, Crushed Red Pepper and Garlic Powder to taste. Sometimes I like to top it of with a big dallop of Greek yogurt or sour cream and salsa. Today I had it just as it. Delicious, light, fluffy and full of protein. 
I was in need of something hearty and comforting. So I made this creamy, cheese risotto and topped it with shrimp. Sometimes you just need a little (or a lot) of full fatted goodness.
Creamy Cheesy Risotto with Shrimp
1 cup dry Arborio rice
3 shallots, diced
1 cup of mushrooms, diced
1 cup of baby spinach, chopped
1 cup of heavy cream
½ - 1 cup of Pecorino cheese, shredded
¼ cup of butter
12 large shrimp, peeled and deveined
In a pot, cook rice to package instructions. In a separate pot, use a tablespoon of butter and cook shallots and mushrooms. Once tender add heavy cream, cheese and remaining butter. Cook over low heat and watch carefully to ensure you do not scold. Once cheese and cream mixture is melted and combined, add chopped spinach. Then slowly begin to mix in rice into mixture. In a heavy skillet, cook shrimp in a little bit of butter. Top risotto with shrimp and you are ready to serve.
Enjoy!
I also put a few carrots and celery on the side for good measure. Mmm mmmm, breakfast of champions! and by champions I mean my VCU Rams!!!
Enjoy!
