• Shrimp Pasta in Foil

    Fast and flavorful with perfectly cooked shrimp from The Pioneer Woman.  It could easily be made vegetarian or loaded with extra veggies. I topped mine with a little lemon juice and parmesan cheese.  I used half the amount of shrimp because the wild caught shrimp were twice the price of farmed and imported shrimp.

    http://thepioneerwoman.com/cooking/2009/12/linguine-with-shrimp/

    Thank you to Shauna B. for the fantastic picture she shared with us in our Facebook group!

    UPGRADE:  To make this recipe the healthiest for your family, consider using wild caught shrimp.  Here’s why:

    “Most industrial shrimp farms are so crowded and unsanitary that producers must use high levels of pesticides, antibiotics and other chemicals (many of them are banned in the United States) in order to prevent disease. Residues of these toxins end up in the flesh of the shrimp, posing threats to consumer health.

    According to some reports, these chemicals may cause neurological problems, allergic reactions, infections, cancer and disease, and because the Food and Drug Administration inspects only about one percent of all seafood, consumers are likely eating contaminated shrimp.

    Chemicals are not, however, the only pollutants. Filth (including dirt and rodent hair) and rotten seafood are the leading reasons for the refusal of imported seafood products, and shrimp account for a disproportionately high percentage of refused shipments.”  http://www.pccnaturalmarkets.com/sc/0808/sc0808-shrimp.html

    Also, take note of the canned goods you are using.  Can you make it fresh?  Are they organic?  Are they BPA-free?

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