With more inclement weather on the way, here is a fast, easy, and satisfying recipe for you! I always keep spinach in my fridge for smoothies and salads; it’s a Thayer staple. Another Thayer staple is frozen shrimp. After a long afternoon of first grade homework and swim lessons, I needed a quick dinner that all of us would enjoy. I hope you enjoy Shrimp & Spinach Pasta as much as we did!
Shrimp & Spinach Pasta
Serves 4, time 20 min
1/2 lb dried whole wheat small pasta, rotini
1/2 lb frozen shrimp, medium peeled & deveined
1 clove of garlic, finely chopped
2-3 cups of spinach
1/2 cup chopped onion
1 tbs lemon juice
Salt & pepper to taste
Grated Parmesan cheese
Fresh herbs, basil thyme or parsley…whatever you have chopped
Boil large pot of water w/ salt. Add pasta and cook until al dente. Add shrimp, and cook for another 3 minutes.
Meanwhile, in a sauté pan, drizzle (1-2 tbs) olive oil. Heat on med-high heat. Add onions & sweat, then add garlic. Add spinach & lemon juice, salt & pepper, fresh herbs, toss until spinach is wilted. Add cooked pasta & shrimp. Toss. If a little undercooked, add pasta water to loosen. Transfer to serving dish, top with Parmesan cheese.