Spinach Fettuccine

Ever have those nights where you go back and forth from the fridge to the pantry hoping a meal will throw itself together? Last night was one of those nights. Our summer has been crazy busy and with Corey working out of town I haven't been meal planning. It was hot and the girls and I were hungry so it was time for a little "pantry surprise". I dug deep into the pantry and found a box of spinach fettuccine and started from there. We always have frozen shrimp in the freezer and I had a jar of marinated artichoke hearts that needed to be used. Combine that with plenty of cherry tomatoes from the garden and you have dinner!

*I have made this twice now, the second time I tweaked it a bit and here is the final (or as final as my recipes get!) version.

What you will need:

Spinach Fettuccine
1 jar marinated artichoke hearts
2 cups (roughly) halved cherry tomatoes
1 package mushrooms
1/4 of a medium onion chopped
2 cloves garlic, minced
Frozen shrimp, cleaned
Feta Cheese (I have used the herbed feta and the regular, they are both good!)
Butter

Prepare spinach fettuccine as directed on package. In a large pan cook onions, garlic and mushrooms in butter until tender. Add artichoke hearts, tomatoes, and shrimp. Cook for a few minutes until warmed through. Add fettuccine and feta cheese, toss to combine. Serve with crusty french bread.

Enjoy!

Shrimp and Pineapple Fried Rice

**This is a recipe that I created when I was craving shrimp and pineapple and had leftover rice. Really good and even better the next day!

Prepare according to directions and set aside:

1 cup jasmine rice

In a medium bowl combine and set aside:

1 20 oz can crushed pineapple
3-4 green onions, chopped
1/2 teaspoon chili powder
1 tablespoon cilantro finely chopped

Heat in a large skillet:

2 tablespoons sesame oil

Add to skillet:

2 garlic cloves, minced

Add rice and:

4 tablespoons soy sauce
1 teaspoon sugar

Once heated thoroughly fold in pineapple mixture and:

2 cups cooked shrimp

Cook until heated through

Enjoy!