Rob is a big fan of shrimp. He once ate an entire bag of cocktail shrimp by himself (and groaned for the rest of the night about it). I love them too, and shrimp are a fast easy way to pack in the nutrition. 4 ounces of shrimp contain 23.7 grams of protein. They are also high in selenium, magnesium, Vitamins B12 and B3, choline, iron, phosphorus, omega 3 fatty acids, zinc and copper. So eat as many as you like 
We like this dish heavy on the shrimp, and light on the pasta, but you can adjust according to your tastes.
Shrimp & Garlic Pasta
1/2 pkg fettucine style brown rice noodles (or other pasta of choice)
3-4 Tbsp raw grass-fed butter
2-4 cloves of garlic, crushed (I’m a freak and put 5 in)
1 bag (16 oz) frozen cocktail shrimp (with tails removed)
1 tsp homemade Italian Seasoning (sometimes I’m too lazy and just throw in some parsley for color)
Pour shrimp into a large bowl and fill with cold water, to thaw. Boil water and cook pasta. Drain pasta and stir in garlic and butter and spices. Drain shrimp thoroughly and mix into pasta. Eat and enjoy.
Great with a green salad with homemade salad dressing or just in a pretty bowl with a large side of raw milk
Sometimes you need dinner in 10 minutes. Lately I have been trying to work out more often, so I need quick meals a few times a week. It’s either the trusty crock pot, a grilled hunk of meat and a salad, or this yummy pasta dish. If you are eliminating grains, I have made this with spaghetti squash and it is very good. This is the simple, basic version of this recipe to save time. You could add any vegetable or spice combination that you wish to change it up.
