I’m not feeling too great today. Last night I got this awful stomach bug. I’ve literally never been that sick to my stomach before in my entire life. My body was completely drenched in sweat and I was shaking uncontrollably. After about an hour of feeling like I was going to pass out any second, I was finally able to lay back down in bed. I still felt horrible and was in a lot of pain. I kept falling in and out of sleep – I’m not even really sure what was real and what was a dream. Eventually I must’ve went to sleep for real, because I woke up around 6am.
Yesterday, I had signed up for my very first spin class! It was supposed to be at the gym this morning for 9:15am, but unfortunately I had to cancel. I’m probably not contagious, but I really didn’t think that my body would be able to handle it after last night. I’m definitely trying to take today easy, because my stomach still feels a little strange. I’m really excited to be able to reschedule though!
Here’s a delicious recipe I came up with a few weeks ago. It’s awesome! I’ve always been a huge fan of pasta – especially shrimp scampi. I like that this recipe is a lightened up version of the real thing, but I still feel like I’m eating the real thing.
Shrimp Scampi (original)
- 1/2 box whole wheat spaghetti
- 1 lb large frozen shrimp
- Olive oil
- Salt and pepper
- 5 cloves garlic, minced
- 2 tbsp lemon juice
- 3 tbsp white wine
- 1/2 tbsp dried parsley (or 2 tbsp fresh)
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- Defrost shrimp according to package directions (peel if necessary).
- Cook pasta according to package directions; drain.
- While pasta is cooking, cook shrimp in a large skillet on high heat with 2 tbsp olive oil. Cook for 2 minutes until pink and opaque. Transfer shrimp to a plate.
- Turn down heat to medium-high. Add butter and garlic to the pan, stirring until the garlic becomes fragrant (about 1 minute). Turn heat down to low. Add the lemon juice, white wine, salt and pepper, parsley, and cayenne pepper. Stir together and cook for 1 minute. Add cooked shrimp to pan, stir to coat with sauce (add more olive oil to make the sauce thick for personal taste).
- Return pasta back to pot and add shrimp and sauce. Stir to combine and serve immediately… Enjoy!