My High Protein Breakfast

So this morning, I really needed some energy to get me through my day. So I made a quick pasta breakfast that definitely woke me up and put me on the move.I used some leftover whole wheat spagehetti (I didn't have to toss perfectly good noodles out).6 Baby Bella Mushrooms cut in quarters 1 shallot chopped.In a small pan added about 2 tablespoons of olive oil and add the mushrooms and shallot and saute for about 4 minutes. While that is cooking, in a small sauce pan, added 1 teaspoon of olive oil and crush 1 dried chili pepper and add it to the oil. Cook for 30 seconds or so, just to release the flavor and spiciness of the pepper ( more peppers can be added, but one is spicy enough on average).Added about 1/4 cup of heavy cream to the peppers and whisk. As it come to a low boil add in 1/4 cup of parmesan cheese (I perfer shaved) and whisk, then remove from heat. Once the mushrooms are done, remove them from the pan to a bowl, then added shrimp to the pan along with 3 to 4 tablespoons of olive oil and 1/4 teaspoon of chopped garlic. I used 5 jumbo shrimp that were already shelled and devained and only had the tail on them. However, I can't stand leaving the tail on my shrimp, so I removed them. Cook shrimp until pink on both sides.Once the Shrimp are done, add the mushrooms back to the pan, and season with kosher salt. Take a handful of spagehetti and add it to the shrimp and mushrooms and mix. Let the pasta heat through, about a minute, then turn off heat. Add the Parmesan cream sauce to the pan with the pasta and mix. Plate and enjoy. I made this today for my breakfast; it is now late afternoon and I still have energy, where usually I am ready for a nap. This was a great energy booster, and it took less than a half hour to make, and I got rid of some leftovers without tossing them in the trash. Can't beat that.