“I never have good luck.”
Know someone who says that all the time? Perhaps yourself? I used to be that person. Used to feel very unlucky, just about all of the time.
At some point, things changed. I landed a great job right out of college, one that I’ve been able to rely on ever since. I realized that my friends – all of you – are the very best ones a girl could wish for. Heck, I realized that people actually wanted to be my friend. I met a boy, a dreamy, perfect catch who I wanted to spend my life with – and he wanted the same from me in return. I chose a hobby (this one) and I’m told it actually makes a difference in people’s lives.
I realize these things don’t happen every day. Nor do little bloggers like me get recipe writing gigs at publications like Clean Eating Magazine. So when they do happen, I feel thankful. And lucky. It turns I am a lucky person. (You probably are too, even if you don’t know it!)
Not only do I feel lucky that I get to share my food with more people, but also that I get to be part of a healthy-food-lovin’ community where everyone is excited about fresh, wholesome ingredients just like me. I find myself highly anticipating the moment Clean Eating arrives in the mail, and not only that, I get so excited about all the new recipes at my fingertips that I have trouble deciding what to make first.
This is one of those recipes. Or rather, my adaptation of one I saw with endless opportunities to fit into one’s personal likes or dietary needs (and I’ve listed out those possibilities in the recipe notes that follow.) And that’s just part of why I love this recipe. In addition to being so versatile, it comes together with a short list of nutritious, wholesome ingredients. It’s quick and simple to prepare. But most of all, it’s delicious, and an unexpected twist to your normal pasta routine (if you have one.) Now, don’t you feel lucky?
Speaking of getting lucky, remember to enter my giveaway for Tropical Traditions Coconut Oil!
Shrimp Quesadilla Fettucine
Adapted from Clean Eating Magazine, July 2011
8oz dry pasta of choice (see recipe notes)
1 avocado, peeled and pitted
1 tablespoon lime juice
1/4 cup (2oz) nonfat plain Greek yogurt (see recipe notes)
1/4 teaspoon salt
1/2 red onion, thinly sliced
1/2 of a red bell pepper, thinly sliced
1/2 of a yellow bell pepper, thinly sliced
2 cloves of garlic, minced
1 lb medium shrimp (31-40ct), peeled and deveined (see recipe notes)
1 teaspoon salt-free Southwest seasoning blend
1/3lb grape tomatoes, halved
1/4 cup chopped fresh cilantro
Bring a large pot of water to a boil.
Meanwhile, mash the avocado with a fork and mix with the lime juice, yogurt, and salt until smooth.
When the water boils, add the pasta and cook according to package directions. Drain, return to pan, and add the avocado mixture. Stir to coat, and set aside.
Meanwhile, heat a large nonstick skillet over medium heat. Cook the onions, red pepper and yellow pepper for about 7 minutes, until softened. Toss the shrimp with the Southwest seasoning, and add it to the pan along with the garlic. Cook for 2-3 minutes more, turning the shrimp once, until the shrimp are opaque. Turn off heat.
Divide the pasta among serving bowls. Top with equal portions of the shrimp and vegetable mixture. Sprinkle with the cherry tomatoes and cilantro.
1) Feel free to use whatever kind of pasta you like and suits your diet, whether it’s whole wheat, low-carb, gluten-free, etc. I used Carba Nada Reduced Carb noodles. Because nutritional information might vary based on brand and type of pasta used, I have omitted this from the nutritional information. If you are counting calories, points, macronutrients, etc, be sure to add your choice of pasta to the nutritional counts for your meal.
2) Don’t eat dairy? Try substituting 3-4 tablespoons of light coconut milk.
3) If you don’t eat shellfish, try this with grilled flank steak. For a vegan option, make this with black beans or cubed, baked tofu.
Nutrition Facts (Does not include pasta)
Servings Per Recipe: 4
Amount Per Serving
Total Fat 8.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.6 g
Cholesterol 172.3 mg
Sodium 325.0 mg
Potassium 556.9 mg
Total Carbohydrate 13.4 g
Dietary Fiber 4.2 g
Sugars 2.1 g
Protein 26.1 g