Pasta with Shrimp, Squash and Peppers

to serve 1—

2 oz dry whole wheat pasta

3 oz cooked shrimp

1 tbsp evoo

healthy dash hot pepper flakes

sea salt and pepper

1 fat clove garlic, smashed and minced

1 red bell pepper, sliced thin

1/2 of a yellow squash sliced into coins

1. Defrost the shrimp under cool running water or in the fridge…or you can use fresh raw shrimp in this! I just used frozen cooked shrimp because it’s all I had.

2. Cook the pasta in boiling salted water (your cooking water should taste like the sea)

3. In a cast iron or non-stick skillet, heat up the oil and add the pepper strips and squash. Cook for about three minutes until juuuust tender and then add the garlic until it smells amazing and is all toasty but NOT burned.

4. Add the fresh or defrosted shrimp and either cook until the shrimp are pink throughout OR until the shrimp are warmed with the veggies. Add the pasta and adjust the seasonings to your preference!
Enjoy!