Today finishes up my freezer ‘clean-out’. I used up the remainder of my shrimp, which I cooked in a sauce of diced tomatoes, white wine, lemon juice (and zest), sliced kalamata olives, and sauteed onions. I tossed that mixture with whole wheat penne pasta and topped it off with a grating of parmesano-reggiano. Delightful!!! I had enough whole wheat penne pasta left to make a healthy lunch for tomorrow: pasta, broccoli, raisins, and walnuts – all of which I drizzled with olive oil and lemon juice (the other half of the one I used for the shrimp pasta), with a sprinkling of red pepper flakes to finish. I will be a very happy gal at lunchtime tomorrow!!!