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Ingredients (serves 1 to 2)

• 1-2 servings of medium deveined and peeled shrimp
• 1-2 cups of broccoli florets
• 1 cup cherry tomatoes
• 1-2 servings of dry fettuccine
• ¼ cup parmesan
• ¼ cup heavy cream
• 2 tbsp white miso paste
• 1 tbsp minced garlic
• 1 bunch fresh dill
• Black pepper
• Garlic powder
• Onion powder
• Red pepper flakes
• Shallot salt
• Dry basil
• Dry dill weed
• Dry thyme
• Olive oil

Instructions

1. Heat a burner to a little below medium head and add a medium sized pan
2. Drizzle some olive oil into the pan, let it warm up, then add the shrimp and broccoli
3. Once the shrimp has some color, add the seasonings to your desired preferences
4. In a pot on the side, boil water and cook the fettuccine
5. Once the shrimp is looking golden, turn down the heat a little bit and add the tomatoes
6. Chop some of the fresh dill while everything cooks
7. Once the pasta is done, take it off boil and save ¼ cup of pasta water
8. Add the white miso paste, minced garlic, heavy cream, and fresh dill to the pan, stirring everything together
9. Bring the ingredients to a boil for about 5 minutes, add in the pasta water and some parmesan, then let simmer for another 5 minutes
10. Add in the pasta, garnish with any remaining fresh dill and parmesan, and serve

Shrimp has such a high protein to fat ratio, so it’s one of my favorite ways to have a delicious, warm pasta with all the nutrients I need. This is a great way to transition from the cold weather meals into the spring time dishes. 

Miso paste and dill are a delicious combo and make for a light and savory pasta dish. You can substitute the protein to your desired preferences. This is also a super quick meal to make after a long day. It’s my current go-to dinner when I don’t want to put too much effort in but still want something satisfying.