Shrimp and Spinach Pasta
Easy and simple pasta dish made with Whole wheat pasta, tossed with garlic shrimp, tomatoes, and fresh spinach.
Servings: 4 Servings
Ingredients
- 1 tablespoon Olive oil
- 1 Pound Shrimp, peeled and deveined
- 2 Garlic cloves Minced
- 8 Ounces Whole wheat rotini pasta
- 1 tablespoon Butter or olive oil
- ¼ Cup Chicken broth
- 2 teaspoon Lemon juice
- 2 Cups Cherry tomatoes, halved
- 4 Cups Baby spinach leaves
- 1 tablespoon Parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
- Cook the pasta according to package directions.
- While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
- Add the garlic to the pan and cook for 30 seconds.
- Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
- Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
- Season with salt and pepper to taste, then serve.
Notes
- use any pasta of your choice.
- swap the shrimp with any other protein like chicken or beef.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- you may freeze for up to 3 months.
Nutrition
Calories: 358kcal | Carbohydrates: 48g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 758mg | Potassium: 591mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3550IU | Vitamin C: 29.1mg | Calcium: 124mg | Iron: 3.7mg