When I started working from home, I definitely still bought myself Lean Cuisines and other frozen goodies at the store for lunch. Now, 6 months in, I’ve started actually cooking myself lunch because it really (truly!) does not take that much longer. I realize not everyone is lucky enough to have a stove available when the noon hour arrives, but a lot of meals (including this one!) are actually really good the next day. You can make it ahead of time and pack it for the next day’s meal!
One Pan Shrimp Pasta Recipe
8 oz. bow tie pasta (about 3/4 of a box)
1/2 cup white wine
1 Tbsp. olive oil
1 garlic clove
14.5 oz. can diced tomatoes
Juice from half a lemon
1 tsp. sugar
1 tsp. red pepper flakes
1/4 cup heavy cream
1/4 cup Parmesan cheese
1 cup peeled and deveined, pre-cooked shrimp – thawed
Salt
Pepper
Get your pasta cooking while you prepare your sauce.
In a small skillet, heat your olive oil and garlic just until the garlic becomes fragrant.
Add your white wine and simmer on medium-high until the liquid has reduced by half.
Add in your tomatoes, sugar, lemon juice, dried oregano, red pepper flakes and salt and pepper. Stir until combined and bring to a simmer for 10 minutes.
I always mash my tomatoes with a potato masher because I like them to be mashed up and less chunky.
Add your heavy cream and Parmesan cheese.
Remove the tails from your thawed shrimp and pop them into the sauce. Simmer for about 5 minutes until the shrimp are warmed through.
Add your pasta back to the pan and get everything coated. Plate it up and lunch is served!
Do you have a go-to make ahead lunch recipe?
This is great yummy recipe.
Oh my. This Recipe. Simply mouth-watering. Yum!