thefoodiefloridian

Amidst the bustling pace of life, filled with the resurgence of normalcy and frequent work travel, finding time for nutrition and exploring new recipes has become more challenging. However, this change has brought unexpected benefits. I have discovered a collection of lightning-fast recipes that are both incredibly convenient and incredibly delicious.

When time is of the essence, my go-to choice for a quick and easy meal or meal prep is a tantalizing creation that ticks all the right boxes. Not only does it require minimal time investment, but it also boasts an ideal macronutrient ratio tailored to my needs. And the best part? It features one of my all-time favorite flavors: Taco! This versatile recipe yields 3-5 servings, depending on your desired portion size, and for those who prefer chicken, it can be easily substituted for shrimp.

For your convenience, the macro breakdown for this recipe can be found at the bottom, ensuring you can effortlessly incorporate it into your dietary goals. Discover the joy of savoring a dish that combines the flavors you love with the time-saving efficiency you need. Say goodbye to mealtime stress and hello to a satisfying culinary experience that perfectly balances nutrition and convenience.

INGREDIENTS  

• 1 tbsp Olive Oil
• 2 Bell Peppers
• 1 Poblano Pepper
• 1 White Onion
• 2 tbsp Taco Seasoning (low sodium)
• 1 bag of Shrimp (roughly 600-700 grams) – Peeled and Deveined
• 1.5 cup Cherry Tomatoes
• 1 box Banza Penne (8 oz)
• Optional: Jalapenos or Chilies

Instructions

1.  In a large pot, start water for pasta. Cook pasta until al dente. ~10-11. Don’t overcook because when you mix the pasta in later, it will fall apart since it is made of chickpeas.
2. Cut onion and peppers Julien style
3. In a large pot or sauce pan, add olive oil and heat over medium high heat. Once hot, add peppers, onions, and tomatoes.
4. Cover and let cook for 5 minutes and add Taco Seasoning and Pepper to taste.
5. Stir every few minutes until veggies are very soft and then add washed, peeled and deveined shrimp and cook until shrimp are fully cooked and have turned pink.
6. Drain cooked pasta and add pasta to the pot with veggies and shrimp. Stir and serve or save for your lunch tomorrow!

Full Recipe Nutrition:

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