Menu Plan Monday!

Busy week means that this mama needs quick, easy, healthy recipes to prepare in a flash for the fam. Here's the plan for the week...

Monday: Fire Roasted Shrimp and Edamame Rotini (so quick, so delish!)
Tuesday: Taco Salad with homemade taco shells (double up on the ground turkey saving some for tmrw!)
Wednesday: Turkey Sloppy Joes served on baked sweet potatoes with roasted okra
Thursday: LEFTOVERS!!!
Weekend: Andy and Elizabeth's wedding festivities!!!

 Here's the details on tonight's recipe...

 Fire Roasted Shrimp and Edamame Rotini 
(adapted from Bob Green's The Best Life Diet)

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp EVOO
2 tspn minced garlic (2-3 cloves)
1/2 tspn red pepper flakes
1 can fire roasted tomatoes
1 can diced tomatoes (could use two cans of fire roasted if you're feeling spicy!!)
1 tspn dried basil (fresh would be a DELISH alternative)
8 oz frozen shelled edamame (I use half of a normal freezer bag)
12oz whole wheat rotini
Parmesan to taste (optional)

Preparation: Bring large pot of water to a boil. Salt water generously (I don't add salt to many things...but I do feel it is important to salt pasta water!). Add pasta and plan to cook according to package directions. When there are about 3 minutes left in the pasta cook time, toss the frozen edamame into boiling water. 

While pasta is boiling, heat skillet over med/medhigh heat. Add EVOO to pan to warm. Toss in garlic and red pepper flakes and stir for 30 seconds. Add shrimp to skillet. Cook until pink and curled (3-4 minutes). Add fire roasted tomatoes to shrimp and heat through.

Drain pasta and edamame, and return to pot. Toss shrimp/tomato mixture into large pot to combine. Serve sprinkled with Parmesan.