Shrimp and Veggie Pasta
Healthy, simple, and quick cooking meal in just 20 minutes.
Equipment
- saute pan or skillet
- sauce pan or pot
- cooking utensils
Ingredients
- 8 oz raw shrimp, defrosted and cleaned
- 2 tbsp cooking oil
- ½ onion, diced
- 1 cup mushrooms, chopped
- 1 cup cherry or grape tomatoes
- 2 cups spinach
- 4 oz pasta I'm using gluten free, but any pasta works
- 1 tsp each onion powder, garlic powder
- ½ tsp salt
- ½ tsp all purpose seasong
Instructions
- Heat your saute pan over medium heat. While pan is preheating, bring water to a boil in a separate pot for the pasta.
- When pasta water comes to a boil, salt the water and add the pasta. Cook to the package instructions. Drain and set aside.
- Pat the shrimp with a paper towel until dry. Season the shrimp with all purpose seasoning and set aside.
- Add oil to the saute pan and add diced onion, mushrooms, and tomatoes. Stir until veggies begin to brown. Season with garlic and onion powders, and ½ teaspoon salt. Add in the spinach and stir to combine until spinach is wilted.
- In the same saute pan, push the veggies to the side of the pan and add in the shrimp. Cook shrimp on one side until they turn pink and curl up. Flip to the other side and cook for one more minute. Add in the cooked pasta and toss to combine and turn off the heat.
- Serve and enjoy!
Notes
This recipe works with any pasta.
This recipe serves 2 people, but can easily be doubled for leftovers the next day.