BTW I am so glad that it is friday. This weather has been ridiculous, it has been raining ALL week. I haven’t been able to ride my bike except for wednesday because the trails were to wet. I have had to go to the gym in place of mountain biking which is fine however I am burnt out on the gym, burnt out of training, burnt out on my current workout which includes negatives out the “you know what”. In fact, I think I will stray from my workout my trainer gave me and do what I want to do today. Sometimes I feel like I need a break from the strict regimen that I follow, I just want to break free from the chains. Alright, I am done…no more rebelling rants for the day. I think I am going to add some workouts to my blog, they go well with cupcake recipes.
This dish was before I started my no grain lifestyle again…..I still make this sometimes for my fiance because he loves it and it’s a great low fat alternative to Shrimp Scampi or a related buttery dish. I am still trying to get used to measuring everything when I cook…I usually just throw the spices in the pot and the dish ends up being pretty good. Keep in mind that sometimes spices will need to be adjusted slightly in order to get the dish to taste the way you want it to.
I used the bagged shrimp and scallops from publix, so half of one bag of each sea creature.
2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 cup wine (I used leftover moscato LOL)
fresh parsley (chopped)
fresh parmesan (approx 1/3 cup) grated
olive oil about 2 tablespoons
1 box whole wheat pasta of choice
Boil water, add a drizzle of olive oil, add pasta and cook
Get a pan (deep pan), heat on low/medium, add olive oil (drizzle it around the pan), add wine, then add shrimp and scallops, add spices and cook on low until the scallops and shrimp are cooked. Cut one open to make sure that they are cooked, they shouldn’t be fleshy inside. Drain excess wine, you may want to leave a little to use as a sauce.
Add parmesan and fresh parsley to the dish once it has been plated.
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