Q: 3. Can I make this recipe without pasta?

Absolutely! This canned tuna and shrimp recipe can be served without pasta, making it a lighter, low-carb meal. You can enjoy it as a standalone dish or pair it with a fresh salad, rice, or quinoa for a complete meal.

Q: 5. Can I store leftovers of this dish?

Yes, you can store leftovers of canned tuna and shrimp in an airtight container in the refrigerator for up to 2-3 days. When reheating, make sure to do so gently to avoid overcooking the shrimp. You can add a splash of water or olive oil to keep the dish moist when reheating.

Question 1

1. Can I use frozen shrimp instead of fresh or pre-cooked shrimp?

Accepted Answer

Yes, frozen shrimp can be used in this recipe. Simply thaw them in the refrigerator or under cold running water before cooking. Be sure to remove the shells and devein them if needed. Once thawed, you can follow the same cooking instructions as you would for fresh or pre-cooked shrimp.

Question 2

2. What type of canned tuna is best for this recipe?

Accepted Answer

For the best flavor and texture, it's recommended to use canned tuna packed in olive oil, as it adds a richer taste. However, if you prefer a lighter option, tuna packed in water will also work well. Just make sure to drain it thoroughly before using it in the recipe.

Question 3

3. Can I make this recipe without pasta?

Accepted Answer

Absolutely! This canned tuna and shrimp recipe can be served without pasta, making it a lighter, low-carb meal. You can enjoy it as a standalone dish or pair it with a fresh salad, rice, or quinoa for a complete meal.

Question 4

4. Can I add vegetables to this recipe?

Accepted Answer

Yes, adding vegetables is a great way to enhance the dish. You can sauté spinach, bell peppers, zucchini, or cherry tomatoes along with the garlic for extra flavor and nutrition. Vegetables like broccoli or peas also work well and add color and texture to the dish.

Question 5

5. Can I store leftovers of this dish?

Accepted Answer

Yes, you can store leftovers of canned tuna and shrimp in an airtight container in the refrigerator for up to 2-3 days. When reheating, make sure to do so gently to avoid overcooking the shrimp. You can add a splash of water or olive oil to keep the dish moist when reheating.

best canned pasta

canned tuna and shrimp recipe