Get more seafood into your dinner routine with this pepper and tomato shrimp pasta bake.
I realize this may not be the ideal time of the year to be turning on your oven but this is too good of a recipe to save for the cooler months (and I truly make it all year round.)
This bake is a riff off of a Southern Living recipe from several years ago and I’ve made it dozens of times over the years, tweaking it to the recipe I share with you today.
What I love about this recipe is that it easily comes together and the ingredients are among my favorite Mediterrian flavors paired with pasta and seafood.Get more seafood into your dinner routine: Roasted Pepper Shrimp Gnocchi Bake via @tspbasil Click To Tweet
Now, I know when it comes to fish and shellfish, there are SO many messages out there – referring to mercury content, to sustainability, to best fishing practices – it’s beyond confusing even for us dietitians!
And it’s because of all those above issues plus the fact that many a) don’t really know where to buy fish and b) don’t know how to cook it, that people skip fish. And that’s a shame because fish provides:
- Lean protein (around 20 grams per serving)
- Healthy omega-3 fats
- An excellent amount of the antioxidant selenium which is extremely important, because selenium helps counter the effects of mercury
Bottomline: Eating more seafood has many more health benefits than risks. Everyone should eat 2 to 3 servings (at least 8 ounces) of a variety of fish per week.
Now, with this recipe, you could easily swap in your favorite fish – salmon, cod, tilapia (cut into 1-inch pieces) or even use canned salmon or canned tuna for the ultimate convenience (as the biggest prep to this whole dish is probably peeling the shrimp.)
It’s one of those dishes that even tastes better the next day, too.
What’s your favorite go-to seafood recipe that you make again and again?