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
