~Easy Weeknight Shrimp~
By Janine Bibeau
This is one of our "go to" recipes during the week. It is delicious, quick, and healthy. We always make enough to have for lunch the next day.
By Janine Bibeau
This is one of our "go to" recipes during the week. It is delicious, quick, and healthy. We always make enough to have for lunch the next day.
Ingredients
1 box of fresh organic baby spinach
1 bag of raw shrimp (we like the larger shrimp, but then you will have less of them)
1 small box of organic sliced baby portobella or white mushrooms chopped
1 organic white onion chopped
2-3 cloves of organic garlic minced
3/4 of a bag of organic spaghetti or linguini
3oz of organic sun dried tomatoes
Extra Virgin Olive Oil
1/2 to 1 tsp cayenne pepper
1 box of fresh organic baby spinach
1 bag of raw shrimp (we like the larger shrimp, but then you will have less of them)
1 small box of organic sliced baby portobella or white mushrooms chopped
1 organic white onion chopped
2-3 cloves of organic garlic minced
3/4 of a bag of organic spaghetti or linguini
3oz of organic sun dried tomatoes
Extra Virgin Olive Oil
1/2 to 1 tsp cayenne pepper
Instructions
Remove the shells from your shrimp.
Boil a large pan of water and begin cooking your pasta.
In a large saute pan, heat 3 TBS olive oil on medium.
Add chopped onions and mushrooms. Cook until soft.
Add shrimp and minced garlic.
Season with 1/2 to 1 tsp cayenne.
When the shrimp become almost entirely pink, add 2 ladles full of pasta water to the saute pan.
Add the sun dried tomatoes (chop them up if they are large).
Add the spinach and cover. Simmer on low while the pasta finishes up and until the spinach begins to wilt.
When your pasta is finished, strain and combine with the rest of the ingredients in the saute pan.
Season with salt and pepper to taste.
I am dairy free, but my husband does like to add feta cheese to his!
Makes 4 -5 servings.
Enjoy!
Remove the shells from your shrimp.
Boil a large pan of water and begin cooking your pasta.
In a large saute pan, heat 3 TBS olive oil on medium.
Add chopped onions and mushrooms. Cook until soft.
Add shrimp and minced garlic.
Season with 1/2 to 1 tsp cayenne.
When the shrimp become almost entirely pink, add 2 ladles full of pasta water to the saute pan.
Add the sun dried tomatoes (chop them up if they are large).
Add the spinach and cover. Simmer on low while the pasta finishes up and until the spinach begins to wilt.
When your pasta is finished, strain and combine with the rest of the ingredients in the saute pan.
Season with salt and pepper to taste.
I am dairy free, but my husband does like to add feta cheese to his!
Makes 4 -5 servings.
Enjoy!
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