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