Description
A satisfying pasta dish with shrimp, spinach, and sun-dried tomatoes.
Ingredients
Scale
- Gluten Free Pasta of your choice
- 2 Tbsp EVOO
- 12 shrimp, peeled, deveined, and thawed
- 1/2 Cup Dry White Wine
- Juice of 1 lemon
- 1 Tsp Dried Chili Flakes
- 1/4 Cup Fresh Parsley, chopped
- 1 Tbsp Unsalted Butter
- A handful of Fresh Spinach
- 1/4 Cup Sundried Tomatoes
- Salt & Pepper
Instructions
2
- Heat olive oil in a large skillet on medium-high heat. Add shrimp and season with salt and pepper.
- Cook for 3 minutes and flip to the other side and cook for an additional 3 minutes.
- Add the wine, lemon juice, and chili flakes and let boil. Reduce heat and add butter and parsley and cook for an additional minute.
- Add spinach, tomatoes, and pasta to pan and gently combine.
- Add reserved water if pasta dish is too thick. Season with additional salt and pepper if necessary.
Notes
Adapted by The View From Great Island
Keywords: FODMAP dinner recipes, shrimp recipe, pasta recipe
