Crazy-Easy and Fast Creamy Shrimp and Sauteed Veggies

This recipe is simple and I just made it up. Literally. I scrounged around my kitchen for ingredients and I couldn't find the gluten free pasta (which helps win over the kids), so I did what I had in mind in the first place: a veggie and protein meal covered in Philadelphia Chive and Onion Cream Cheese Spread. I made something else for my kids because I don't like veggies going to waste and I really like these veggies anyway. I now have leftovers for lunch.

I'm always on a mission to find or create recipes that take little time to make. I'm sure a Veggeti would make the squash and zucchini into pasta-like shape if someone was of the mind to do so. I think my veggies have the same consistency as pasta even as coins. As another option, choose the veggies you're most likely to eat. If you prepare vegetables you actually like, there's a better chance of you not being completely miserable eating a meal. I know there are rabbit eaters out there like my vegan daddy, but I couldn't eat salads every day like he does. I am most successful at eating veggies when I choose to nuke, saute, slather them in cheese or butter, wrap them in bacon, or BBQ them. I mention these options because, really, any recipe like this can be adapted to a person's preferences. I'm sure different sauces could be used, like Alfredo (which I debated about). I'm sure chicken could be used instead. 

Ingredients

12 oz bag of frozen shrimp (any size shrimp will do, I like precooked, de-veined, no tail)

handful of pre-cut (fresh) carrot coins

1 zucchini, cut into evenly sliced coins 

1 yellow squash, cut into evenly sliced coins

1 red bell pepper, cut into bite-size pieces

1 small onion, diced 

5 Portbello mushrooms, sliced

Philadelphia Chive and Onion Cream Cheese Spread (1g of sugar per 2 tbsp, 9 total)

Extra Virgin Olive Oil

Salt, Garlic

Steps

1. Drizzle the olive oil around the pan. Add diced onion and carrot coins.

2. Empty the bag of frozen shrimp into microwave safe dish and nuke for about 4 minutes. Drain when they are done.

3. Cut up your veggies and add them as you cut them. Leave the mushrooms for last. Mushrooms get soggy fast.

4. Add spices and a little more olive oil, if need be. Let the veggies cook to a desired consistency. I personally don't like mushy veggies, but those carrots better not crunch either. 

5. Add shrimp and mushrooms and let mushrooms cook to desired consistency.

6. If need be, drain some of the water. Add the Philadelphia Chive and Onion Cream Cheese Spread and stir until everything is covered.

Serve. Makes about 4 servings.