Roasted Lemon Shrimp and Pasta

1 pound uncooked shrimp (try to get deveined if you can and without the tails)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper or Mrs Dash lemon seasoning, divided
1 package cream cheese
4 tablespoons light olive oil divided
1 tablespoon minced garlic
1 cup chicken stock
1 package angel hair noodles (I use the smart balance that has extra fiber and nutrients)
1/2 lemon
1/4 cup chopped italian parsley
1/4 cup sliced green onion (optional)

Line a baking sheet with foil. Place uncooked, peeled, and deveined shrimp on the sheet and drizzle with 2 tablespoons of the olive oil. Squeeze the juice of half the lemon over the shrimp and sprinkle with 1 teaspoon of the lemon pepper or Mrs Dash as well as the salt and pepper. Roll shrimp around in the oil and seasonings and roast at 400 degrees for 6-8 minutes. In a large pot, boil the noodles according to the package. Be sure to salt the pasta water well. In another medium saucepan, heat 2 tablespoons of olive oil and minced garlic over medium-high heat for 1 minute. Add parsley, chicken stock, the remaining mrs dash or lemon pepper, and cream cheese. Wisk well and bring to a boil. It is important to taste to make sure it doesnt need more salt or pepper. Take a zester and zest the half of lemon lightly into the sauce as a finishing touch. Once noodles are done, toss with the cream cheese sauce and top with your roasted shrimp. Enjoy!

Garlic butter rice croquettes

1 cup crushed chicken stove top stuffing
3 eggs beaten ( I use 3/4 cups of egg beaters)
1 package of knorrs butter and garlic rice ( you can make your own. Just use white rice boiled in chicken stock and mix with a quick sauce of 1/2 stick of butter, squeeze of lemon, and 2 tablespoons minced garlic sauted together over medium high heat for 2 minutes then mixed with the cooked white rice)
1 cup shaved Parmesan
2 cups of light vegetable oil


Once rice is cooked, mix in Parmesan. Allow cheese and rice mixture to cool for about 15 minutes. After cooling the rice mixture should be thick. In a shallow dish pour in the stuffing mix ( you can always add more later if you need). In another shallow dish pour in the egg ( again, you can add more). Heat the oil in a large skillet over medium-heat until hot (about 5 minutes). Take a heaping tablespoon of the rice mixture and roll into a ball. Roll the ball lightly into e egg and then roll again into the crumbs making sure it is evenly coated. Lightly shake off any excess crumbs. Repeat until you've used all the rice and place them in the heated oil. The oil should only cover half of the rice ball. Flip them after about a minute. Once golden brown, transfer the balls to a plate lined with paper towel. Serve with marinara sauce and enjoy!