Pasta with shrimps and vegetables

Tonight was an absolute crazy evening as after work I picked the little one from daycare, arrive home prepare a fast meal, eat then off we went to the Cheer leading meeting for my oldest daughter who just made the team for next school year. Yet dinner could not have meat, so I could not just go and buy a rotisserie chicken, which by the way, for those who live in the area. Piggly Wiggly has fantastic ones and the chickens are from a local Amish farm.

INGREDIENTS

Olive oil
2 lbs of frozen shrimps
1 medium onion chopped
3 garlic cloves minced
2 tomatoes cubed
 2 zucchinis cubed
1 yellow squash cubed
1 cup of fresh Portabella mushrooms sliced
1 package of seafood dry soup ( you can find those in Hispanic or Asian store as well as online at www.portuguesefood.com)
1 cup of cold water
1 cup of soy milk
parsley to garnish
Organic whole wheat pasta

DIRECTIONS

1. In a big pot get water boiling with sea salt
2. Add the shrimps when water is finally boiling and lower the heat to medium
3. Sautee the onions and garlic in olive oil
4. Add the mushrooms, zucchini and squash
5. Remove shrimps from water when pink (but keep the water)
6. Add olive oil to the water and add the pastas if water is still boiling
7. Add the shrimps to the sautee as well as the tomatoes
8. In a small pot add the cup of water with the soy milk and the seafood package, whisk until all blend together, warm it up a little
9. Add the sauce to the sautee
10. Drain water from pasta, pour pasta in a bowl then add everything from the sautteed pan over the pasta and mix
11. Garnish with parsley

1 serving of:
Whole wheat pasta has about 9 gr of protein and 8 gr of fiber.
Boiled shrimps have approximately 6.5 gr of protein
Zucchini has .6gr of protein and 1.4 gr of fiber
Yellow squash has 1.6 gr of protein and 2.5 gr of fiber