Prep Time: 5 minutes, Cooking Time: 35 minutes
Makes 3 servings
- 1 onion, sliced
- 2 green peppers, sliced
- 2 cups fresh mushrooms, sliced
- 1 box of whole grain linguine
- 1 can of plain tomato sauce
- Parmesan cheese
- 1 bag of extra large raw shrimp
- Garlic powder
- Onion powder
- Sea salt
- Black pepper
- Extra virgin coconut oil
First, we removed the tails from our shrimp, seasoned with garlic powder, onion powder, sea salt and black pepper and set those aside while our grill heated up.
In the meantime, the onions, peppers and mushrooms can be cut and placed in a large saucepan with 2 teaspoons of EVCO and seasonings.
Cook them on medium for about 15 minutes. Next add the sauce, cover, reduce heat to low and let them simmer for approx 30 minutes.
While our veggies and sauce were simmering, we decided to excercise. The excercise that night happened to be the upper fix, which is approx 27 minutes start to finish, which was perfect for the sauce to really get some flavor!!
About half way through, we turned on the water to bring it to a boil. Once our workout was over, we cooked the linguine according to the box (we cooked the whole box and just measured our servings, you can cook less if you like, but we like to have leftover noodles for the rest of the week!)
Grilled the shrimp for 3 minutes each side (could probably have done a little less but totally up to how you like it!)
Time to assemble 🍝
We measured 1/2 cup of pasta
This is probably one of my favorite dinners, one because I’m Italian 😉 and two, I absolutely love shrimp and veggies👌!! MANGIA!!!
21 day fix containers: