This is one of our favorite options for days that we know we'll be really pressed for time to get dinner together. Not only does is this super fast (the longest part of this meal is boiling the pasta), but it's also a great way to get a lot of veggies on the plate. We personally love it with sauteed shrimp, but you can leave the shrimp out and just have the veggies if you prefer. One trick I've learned recently when buying shrimp is to ask at the store to peel and devein the shrimp for you, saves a lot of time and headaches at home later on!
Ingredients
1/2- 1 box of pasta
3/4-1 lb of peeled, deveined shrimp
2 tbsp butter
2 garlic clove, minced
1 (9-ounce) bag fresh spinach
8 ounces (1/2 pint) cherry tomatoes
1 package of mushrooms sliced (my favorite is baby bellas)
1/2 cup grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
Directions
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until desired tenderness, stirring occasionally, about 8 to 10 minutes depending on the pasta.
2. While the pasta is boiling chop the garlic and mushrooms.
3. In a large frying pan melt 2 tbsp butter and saute the garlic with the peeled, deveined shrimp on medium-low heat for about 2 minutes until just lightly pink on each side. Add 1 tsp salt and optional pepper to the shrimp as they cook.
4. Put the cook shrimp aside in a separate bowl. Then in the same pan as before saute the sliced mushrooms and the cherry tomatoes stirring every few minutes. When the cherry tomatoes are just starting to get a little soft and burst (roughly 6 minutes) add the spinach and let it slowly wilt over low heat.
5. Add shrimp back to the pan, mix together with the cooked pasta, and grated cheese. Enjoy!
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