With the ages my kids are at, being pregnant, and playing catch up with my business, I am not able to take advantage of full on OAMC days. Instead, I multiply recipes I’m making for dinner, and sometimes squeeze in prep for another meal, while dinner for the night bakes in the oven. A couple nights ago, I made a spicy pasta dish with shrimp, and I had enough supplies left over to make 3 meals to freeze for later.
In case you missed it, this dish is spicy. In fact, too spicy for the kids – one bite and they were guzzling their milk. To make the dish family friendly, reduce the amount of crushed red pepper flakes (or leave them out altogether). For the freezer meals, I combined all the sauce ingredients in a freezer bag – which I can just thaw at a later date. And, the meal fits into my frugal budget – at just under $4.
Spicy Pasta with Shrimp
- appx. 3 C. penne pasta (I used rigatoni, because I had that on hand)
Ingredients for Sauce:
- 1 C. shrimp (small, frozen cooked shrimp)
- 1 C. alfredo sauce
- 1 C. roma romatoes, diced
- 1/2 C. tomato sauce
- 2 green onions, diced
- 2 T. garlic
- 1/4 tsp. pepper
- 1 tsp. crushed red pepper flakes
- Combine all ingredients for sauce in pan, and heat on the stove, until cooked through (hot – appx. 15 min.); stir occasionally.
- Cook pasta as directed on package.
If you like things really spicy, you can add more red pepper flakes, or leave them out to make the meal friendly for little kids. The photo’s a little rough, as I forgot to take a picture, until I had the leftovers for lunch the next day. Enjoy!