1 4oz. jar sun dried tomatoes in oil, drained and chopped
Extra lemon & parmesan, for serving
Heat the pasta and veggies according to the kit’s directions and toss them with the sauce as directed. Leave the warmed pasta in your saute pan while you prepare the shrimp.
Heat a large separate saute pan over medium high heat. While the pan is heating, mix the minced garlic, lemon and butter together in a small bowl and set it aside. Then place your shrimp in a large ziploc bag and season them with salt and paprika. Shake the bag to make sure they’re completely coated. Once the pan is hot, spray it with non-stick cooking spray and add your shrimp.
Cook the shrimp for 2 minutes on one side then flip them. Once flipped, pour your lemon/garlic mixture into the pan and cook for 1-2 more minutes or until the shrimp are cooked all the way through. Add your chopped sun dried tomatoes and let them warm up a bit in the sauce. Once warm, top the shrimp over your pasta and veggies.