Servings: 1
Macros: 33g carbs / 27g protein / 11g fat / 339 calories
Ingredients:
45g Spinach
9g Olive Oil
85g Shrimp
35g Pasta (Dry)
86g Portabello Mushrooms
4-6 Basil Leaves
1 Sprig Rosemary
Dash Dry Italian Herb Seasoning
1 tsp Granulated Garlic
1 tsp Red Pepper Flakes
Instructions:
Clean shrimp under running water, remove shell, tail and de-vein (if applicable)
Rinse mushrooms and remove stems. They should break off easily by gently pulling them by hand
Cut mushrooms evenly into medium sized slices
Finely mince a medium sprig of rosemary
Chiffonade 4-6 basil leaves
Note – We like to use baby spinach so it does not need to be trimmed
Pasta
Cook pasta per box instructions (we used bucatini)
Note - be sure to salt the water
Recipe
Heat a large nonstick pan to medium-high
Add olive oil and let it come to temperature (about a minute or two)
Add mushrooms and stir to evenly coat with olive oil
Season with pinch of salt, fresh ground pepper, granulated garlic, and dash of dry Italian herbs
Sauté for 5-7 minutes until mushrooms become tender and aromatic
Add 3-4 tablespoons of water followed directly by spinach and half of the minced rosemary
Cover skillet with fitted lid
Allow spinach to steam 3-5 minutes until leaves begin to wilt
Stir in shrimp and 1/2 teaspoon of red pepper flakes
Allow shrimp to cook through and turn just slightly pink
Combine drained pasta with shrimp and vegetables
Season with remaining rosemary, salt and pepper
Serve garnished with basil
