Sun Dried Tomato Spaghetti W/ Shrimp

Sun Dried Tomato Spagetti With Shrimp, Fresh Parsley, Almonds, And Parmesan

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PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 590/ Protein 17g

DIFFICULTY LEVEL: Easy

INGREDIENTS: Sun Dried Tomatoes, Garlic, Grape Tomatoes, Parsley, Spaghetti, 2 TBSP Cream Cheese, 1 TBSP Vegetable Bouillon Paste, Parmesean Cheese, Sliced Almonds

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Step 1: Prep

Wash and dry produce

Bring a large pot of salted water to a boil

Finely chop sun dried tomatoes

Peel and mince garlic

Halve grape tomatoes. Place in a small bowl with a drizzle of oil, and 1/4 TSP of salt and pepper

Pick parsley leaves from stem. Finely chop leaves

Step 2: Cook Pasta

Once water is boiling, add spaghetti to pot

Cook for 11 minutes

Reserve 1/3 cup of pasta cooking water, then drain

Step 3: Toast Almonds

While pasta cooks, heat a large dry pan over medium heat

Add Almonds, and cook stirring often for 4 minutes

Turn off heat, transfer to a small bowl

Step 4: Make Sauce

Heat a drizzle of oil in pan used for almonds over medium heat

Add sun dried tomatoes, garlic, and 1/4 TSP of salt and pepper

Cook for 2 minutes

Stir in vegetables bouillion paste, 1/3 cup of plain water

Bring to a simmer

Cook for 2 minutes

Reduce heat to low, whisk in cream cheese until fully incorporated

Step 5: Finish Pasta

Stir grape tomatoes into pan with sauce

Add drained spaghetti, half the parmesean, and 1 TBSP of butter

Toss to combine

Stir in half the chopped parsley

Season with 1/4 TSP of salt and pepper

Step 6: Finish and Serve

Divide pasta between shallow bowls

Top with toasted almonds, remaining parmesean, and remaining chopped parsley

Serve hot and enjoy!