Lemon Pepper Shrimp, Spinach, and Red Peppers with Pasta (& a Menu)

As our move approaches, I’ve begun to think about healthy, fast meals that require few ingredients.  We’ll need some of these type meals as we prep for our move, then especially when we get back to Washington. Something I’ve learned through our way-too-many cross-country moves is the importance of being able to have home cooked meals as soon as possible when we move into a house.

By the time we get to Washington, we will have been homeless for almost a month, with visits to our families and a vacation thrown in, so I know the kids will be ready for home-cooked meals. The last time we moved, we were only out of our house for about three weeks, and once we got to Wisconsin, they didn’t want to go out to eat, fast food or table service, for months.

I try to have a list of about ten breakfasts, ten lunches, and ten dinners that I can make with very little equipment or ingredients. This week’s menu is all quick, few ingredient recipes that use very basic kitchen supplies. I do have a large Rubbermaid of basic kitchen supplies…a large saute pan with a lid, a 9×13 pan, a pot for pasta, a colander, a large mixing bowl, some tin plates and bowls, silverware, a couple of knives and a cutting board, dishtowels, dish soap, and coffee mugs. We also take our Keurig along. I know, it’s silly, but I like coffee when I want coffee!

Monday:  Lemon Pepper Shrimp, Spinach, and Red Peppers with Pasta

Tuesday: Grilled Chicken (pan-grilled if the gas grill hasn’t arrived) with Steamed Broccoli and Sauteed Gnocchi

Wednesday:  Roasted Red Pepper and Tomato Soup (Pacific brand) and Grilled Cheese Sandwiches

Thursday:  Chicken Caesar Pasta Salad

Friday:  Sloppy Joe Sliders, Waffle Fries (Alessi) and Veggies with Dip

Lemon-Pepper-Shrimp-ChaosSeLast week, I saw these Saute Express Seasoned Butter and Olive Oil Saute Starter Cubes at the grocery store, with the butter. I could pronounce every ingredient, and nothing seemed bad in them, so I decided to give them a try.

What a success!  I neglected to buy any other ingredients to use with it, so I had to throw something together with what I had…frozen shrimp, a red pepper, some spinach, and some lemon pepper pasta I bought about six months ago. And it was super quick.  In the amount of time it took to cook the pasta, the rest was ready.  I tossed it all together and served it with a chopped vegetable salad.

Lemon Pepper Shrimp, Spinach, and Red Pepper Pasta

(serves 4 generously)

  • 2 cubes Lemon Pepper Saute Express
  • 12 oz medium shrimp, peeled, devined, tails off, thawed if frozen
  • 12 oz lemon pepper linguine
  • 1 large red bell pepper, sliced
  • 10 oz fresh baby spinach
  • 6 Tbsp shredded Parmesan, for garnish

1. Cook pasta according to package directions. Drain and keep warm.

2. While pasta cooks, heat cubes of Saute Express in a large skillet or sauté pan(with a lid). When it begins to bubble, add peppers and cook for about three minutes, until slightly tender. Add shrimp and sauté another three minutes, until cooked through. Add spinach, stir to combine, and cook with a lid on for about two minutes, until spinach wilts.

3. Toss with warm pasta and sprinkle each serving with 1 tablespoon cheese just before serving.

Click here for the printable recipe

2 thoughts on “Lemon Pepper Shrimp, Spinach, and Red Peppers with Pasta (& a Menu)

  1. Omg, this sounds so good. I’ve never heard of flavoring cubes other than the bullion. How does it cook down? Do you need to add water? Is it just a pantry stuffer or does it have to go in the fridge?

    • Hey Brittany, they’re right next to the butter and margarine at our grocery store, and you keep them in the frig. It’s really just like cooking with a bit of butter and olive oil in a skillet, but without having to add the spices and flavorings yourself (I’m lazy that way sometimes!).

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