I've been noticing that I've been posting a lot of shrimp recipes lately. I think it's because it's light and fresh. Honestly it's because it's summer and I don't want to feel so heavy after eating a meal so I substitute shrimp for red meat. I just feel healthier and lighter.
I gotta look good in a bikini! right!!! Anyway, I hope everyone is having a great summer. I finally found a job wohoo! I am stressing out with new housing and other stuff. When is it going to end? Wish me luck!!!! I just want to find peace sometimes and for a sec I don't want to have to worry about anything. Or I need to train myself to relax a bit and not worry so much. A friend from college kept telling me, worrying is like a rocking chair, it gives you something to do but it gets you nowhere. Sometimes I just can't help it but I am working on it. I'm pretty bad at trying though.
This recipe was very easy to make! I had tons of spinach in my fridge and I thought adding it to the pasta would add more flavor and color!
P.S. - When you're cooking this - put the spinach last!
I love putting shrimp in pasta - it's light and tasty. Pasta is heavy itself so adding a light protein is a good idea. Don't be shy adding more red pepper flakes than what the recipe calls for. It adds heat and good flavor! If you don't like heat, add a little bit but don't ommite it at all.
Look at that awesomely seasoned shrimp!
The sweetness from the tomatoes and the cream makes this meal taste heavenly!
Servings: 2-3 people
11 peeled shrimps
5 garlic cloves
2 cups spinach
1 1/2 cup cherry tomatoes
salt and pepper
1/2 cup cream
1 tablespoon paprika
3 teaspoon red pepper flakes
5 oz gluten-free pasta
1. Cook pasta according to package and set aside.
2. In a medium pan, brown garlic. Throw in the tomatoes and let it cook until tomatoes are soft.
3. Add in the shrimp. Season with salt, pepper, paprika, red pepper flakes.
4. Add in the cream.
5. Add in the spinach. Let it cook and add more cream if desired.
6. Once it is cooked, add in the gluten free pasta.
7. Serve warm.