Shrimp pasta with a twist
A quick, colorful, and delicious one-dish meal
This recipe is one of my favorite go-to meals to make for my husband and 9-year-old son on a family dinner night. It’s a one-dish meal that can be prepared in a few minutes, and it looks as beautiful and as colorful as it tastes. It's a delicious balance of color, flavor, and texture that will beg the question, “How did you find the time?”
Enjoy!
Serves: 4
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients:
- ½ pound raw, tail-off shrimp
- 2 tablespoons coconut oil or butter
- 3 cloves minced garlic
- 6 green onions, chopped
- 3 cups fresh spinach
- ¾ cup sun-dried tomatoes
- 1 lemon, cut in half
- 3 cups fusilli pasta (I use brown rice, gluten-free pasta)
- Salt & pepper, to taste
- Parmesan cheese & a pinch of crushed red pepper to sprinkle on top, if desired
Prep/cooking instructions:
- Place sun-dried tomatoes in small bowl and cover with warm water.
- Heat coconut oil or butter in large skillet or wok with 2 cloves of garlic.
- Sauté shrimp on medium heat for approximately 5 minutes, stirring to cook evenly. Squeeze half lemon on top.
- Remove cooked shrimp and set aside while cooking veggies.
- In same pan, add additional garlic clove and green onions and sauté until soft. Add spinach and drained sun-dried tomatoes, stirring until spinach cooks down.
- Add pasta and toss with sprinkled Parmesan cheese, salt and pepper, and crushed red pepper, if desired.
- Squeeze with other half lemon and serve.
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