Pasta with shrimp, sundried tomatoes and peas

Pasta with shrimp, sundried tomatoes and peas

My friend Jessica gave me a recipe for chicken with sundried tomatoes and garlic ( YUM!!!)but when I went to cook it something very different came out . I think it was cause I didn’t have any chicken and I had a taste for peas. The end result though was for sure inspired by Jessica.
This is kind of a menagerie of ingredients, one doesn’t really stand out more than the other so I don’t really know what to call it but I hope you like it.

Ingredients :
~ Quinoa pasta ( or any gluten free pasta) I buy from Strack and Van Til
~ shrimp
~ Extra Virgin Olive Oil
~ Garlic
~ Canned peas
~ (dry) Sun Dried Tomatoes

Just a few easy steps
Cook quinoa pasta ( or any gluten free pasta)
Heat olive oil and sauté the garlic, once the garlic is fragrant add the sun dried tomatoes.
I used dry tomatoes not the marinated ones so I let them sauté with the garlic for probably about 10-15 minutes to soften them up a little.
Add shrimp and peas and cook till shrimp is pink all the way through.
When the shrimp is finished the peas will have mashed a bit, toss all ingredients with pasta.
Sweet simple and to the point. In total it takes about 20 min with prep and cooking so its an easy dish to throw together if you’r not really up for anything elaborate. The mix of flavors and textures lends a nice flavor, and the mashed peas makes a paste like texture so no extra sauce or oil is needed, keeping the fat content low.
Grean peas are a very good source of protein, ¾ of a cup has more protein than one egg. Canned peas tend to have added salt and sugar so the healthier choice would be to use frozen or fresh.
Hope you enjoy!