The night before a triathlon, my husband loves to have a big bowl of pasta. Hmm… a protein packed pasta dish the day before I HAD to go grocery shopping (I was down to eating pb&j’s for breakfast again) seemed impossible. In fact, I considered calling for take-out. Seriously. I had no chicken, no jarred spaghetti sauce or tomato sauce for making my own, and only 1/2 of a box of rigatoni pasta. Thank goodness it was whole wheat! I was… how do you say… in a pickle.
I dug to the back of the fridge and found two things that inspired this recipe. (I shouldn’t even call it that. A recipe? I don’t even have measurements for the ingredients!) I found a jar of Alfredo sauce that had about 1/4-1/3 cup left and 1/3 of a container of low fat cottage cheese. The cottage cheese was leftover from a delicious veggie lasagna that I have yet to post… stay tuned for it. It’s really delicious!
The cottage cheese was a wild card but it worked out great. It melted into the Alfredo sauce and added the thickness and richness I was looking for, along with added protein!
Anyway, I basically just threw a bunch of ingredients together and tasted as I went along, adding a dash of this and that, until it was perfected. I you find yourself in a culinary pickle, don’t panic. Just throw some stuff together and see what happens. You might be surprised what you can come up with.
Shrimp and Bacon Alfredo
Time: 20 minutes
Turkey bacon, cooked and crumbles
Shrimp, cooked and peeled
Frozen peas, thawed
Rigatoni pasta, cooked and drained
Alfredo pasta sauce
Mix all ingredients together in a pot over medium heat until warmed throughout. Play with the ingredient amounts until you get the right consistency, texture, and taste you want. Yum!