Garlic Shrimp Pasta

WOW…It’s been a while since I posted here…Have not been cooking as much or shall I say haven’t tried new things for a while 🙂 .

This is quick and very easy, and would be a great dish to make for your honey!

I threw this  together so quickly and it was so good.  I had shrimp and did not know how I wanted ti fix it.  It was great!.

Total preparation time about 30 minutes.


1 lb. medium shrimp

16 ounces Ragu Cheesey Roasted Garlic Sauce

3 cloves of fresh garlic (minced)

2 T butter

8 ozs. Whole Wheat Pasta

1 Fresh Tomato (diced)

Seasoning:  Tony’s Creole Seasoning, Sylvia’s Secret Seasoning, Fresh Ground Pepper


Clean the shrimp – devein and remove the shells.  Prepare the pasta while fixing the rest of the ingredients.

In a medium size pot of frying pan, melt the butter, add garlic, stir well and add the shrimp.  Season the shrimp to taste with the ingredients mentioned.

Cook about 5 minutes stirring a few times.

Pour the entire jar of Ragu sauce into the pan with the shrimp and cook another three minutes.  If the pasta is not done, turn the pan off.  We don’t want the shrimp to overcook.

Once the pasta is ready, drain, rinse, and add to the pan with the shrimp and sauce. Stir well. Cook about 3-5 minutes just to warm it up.

The dish is ready.  Serve with a fresh salad! Enjoy….If you try it, let me know what you thought!


Fried Corn……My Fav

If you like corn…you will LOVE this.  It’s quick, easy and tastes great.

I fix it the way I watched my Nana fix it growing up.

Preparation:  15-20 minutes

Cooking time: 10 minutes


6-8 Ears of FRESH Corn (yellow or white)

1/4 cup of bell pepper

3 slices of bacon


Clean the cob and remove all of the  outside and twist your hands around the cob to remove the hair while under water.

Above a round bowl, cut kernels from the cob into the bowl.  Make sure you have a sharp knife and don’t go to deep.  Start from the pointy side, and cut towards you…if it’s hard to cut…you are probably too deep.  Once all the kernels are cut, take the knife and scrape the cob you just cut the kernels off of…take knife and scrape from the round side down into the bowl and do the same for the whole cob.  Repeat for each ear of corn.

Chop the bell pepper up and add to the bowl of corn.  Note:  You can use any kind of bell pepper.

In a medium fry or saute’ pan, fry the bacon until it is crisp and remove it from the pan, drain the bacon.  Add the corn from the bowl, into the same pan and stir.  Add about 1/4 c of water, season to taste.  I use garlic, creole seasoning, and a little pepper, crumble the bacon on top of the corn. Cover and cook for about 10 minutes.

If you like it sweet…and the corn is not naturally sweet, add a pinch of sugar.

Zucchini Sauté

Another great, healthy, quick meal that I tried from this book – Everyday Healthy Meals (this link will provide the entire book for you!)  I loved Turkey Skillet too! I added a little sesame oil, and a T of shallots with the garlic.

Prep time: 10 minutes, Cook time: 5 minutes


1¼ pounds zucchini (about 3 medium zucchini)
½ teaspoon olive oil
1 tablespoon dried oregano
2 cloves garlic, finely chopped
1 teaspoon grated lemon peel
1 tablespoon grated Parmesan cheese
ÂĽ teaspoon ground black pepper


1. Cut zucchini in half crosswise, then cut each half into 4 lengthwise sticks. 2. Heat oil in a heavy nonstick skillet over medium-high heat.
3. Add oregano and garlic, and sauté for about 2 minutes. 4. Add zucchini and lemon peel, and sauté for about 3 minutes until zucchini is lightly browned. 5. Mix in Parmesan cheese and pepper. Serve warm.

Does that sound easy or what?  

Nutrition information per serving:
Calories 32, Carbohydrate 5 g, Dietary Fiber 2 g,
Protein 2 g, Total Fat 1 g, Saturated Fat 0 g,
Trans Fat 0 g, Cholesterol 1 mg, Sodium 31 mg

Makes 5 servings.
1 cup per serving.