PREP TIME:
15 MINUTES
COOK TIME:
12 – 15 MINUTES
TOTAL TIME:
30 MINUTES
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings
Ingredients:
- 16 oz. Package Raw Large Organic Shrimp (Note: Wegman’s fish/freezer section)
- ¼ White Onion – Diced
- 3-4 Garlic Gloves – Minced
- 1 ½ TBSP – Extra Virgin Olive Oil
- 1 TSP Salt (Himalayan Sea Salt Recommended)
- 1 TSP Dried Basil
- 1 TSP Dried Oregano
- 1 TSP Dried Rosemary
- 2 Cups Organic Baby Spinach – Chopped
- 1 ½ Cups Organic Vegetable Broth
- 1 TBSP Vegan Butter (Note: Earth Balance or Melt Brand)
- 1 TSP Fresh Squeezed Lemon (about ½ a lemon)
- 12 oz. Package Gluten Free Pasta (Recommend: Jovial Brand Rotini)
- Optional: Top with a few shakes of Nutritional Yeast
Instructions:
- Empty bag of shrimp in colander and run cold water over it for 5 minutes until thawed.
- Start boiling water.
- In a large sauté pan, add olive oil – warm up 3 minutes.
- Add onion and cook down 3-5 minutes (add ¼ cup broth to speed it up), add garlic and cook 1-2 more minutes.
- Add remaining vegetable broth, let warm up 3-5 minutes and then add shrimp – cooking on medium heat.
- Sprinkle in salt, basil, oregano and rosemary.
- Shrimp will turn pink fast – add vegan butter and lightly stir.
- Once cooked through – about 4-6 minutes. Remove from heat and add spinach. Spinach will wilt quickly when stirred in.
- Lastly mix in lemon juice.
- In the meantime, start boiling a pot of water. Usually done in 9-10 minutes, drain and reserve small amount of liquid for sauce – add 1 TBSP of liquid to bowl/plate. (COOK PASTA while cooking shrimp so ready at the same time).
- Pour shrimp and spinach with sauce onto pasta. Top with nutritional yeast if desired.
*Try and use all organic ingredients if possible.