Eat Right With Rouses
Truffle Shrimp Pasta and Veggies
Ingredients
8 ounces Rouses Whole Wheat Pasta (Penne), cooked
1-pound frozen Rouses shrimp, thawed
2 Tablespoons Rouses garlic infused extra virgin olive oil
1 Tablespoon Rouses truffle infused extra virgin olive oil
1 bell pepper, diced
1 cup cherry tomatoes, halved
¼ Rouses shredded cheese (cheese blends, parmesan, cheddar, any will work)
¼ cup walnuts, chopped (for garnish and crunch)
Salt and Pepper to taste
Italian seasoning for garnish
Directions
Prepare and boil the pasta as directed on package. When pasta is done, drain the liquid, but reserve ½ cup of the starchy water liquid in case you need it. Set aside.
Using a medium to large pan, add the garlic infused olive oil, bell pepper, and tomatoes. Add a pinch of salt. Cook for 5 minutes to make the veggies tender.
Add the shrimp to the pan and cook until pink. Add a pinch of salt and pepper.
Add the pasta and the truffle infused oil to the pan. Mix together until everything is evenly coated.
Sprinkle the cheese and walnuts over the pan. Turn off the heat. The cheese will melt over the top. Add Italian seasoning and a pinch of salt over the top.
