Spicy Red Shrimp Tomato Zucchini Pasta.

Do you find yourself in a meal rut where you’ve been eating the same dish for four nights in a row? I’m totally guilty of this recently. I’ve been cutting back on my budget to save for a new life transition (news announcement coming soon!) and so I haven’t been investing as much in groceries or testing out new recipes due to the excess costs.

But I’ve grown tired of chicken parmesan and ventured out tonight to appease my adventurous food cravings. It was a long day at work and I knew I wouldn’t want anything too strenuous. I also wanted to make sure to pack in a ton of veggies after a weekend of splurges and ended up with a concoction of zucchini noodles and shrimp that I’ve shared below.

I obviously also enjoyed with a good glass of Jazz Cellar Syrah wine. If you test out the below recipe, I’d love to hear your thoughts, especially since this was thrown together on a whim and I ended up thoroughly enjoying it. This one is a keeper for me!

Ingredients

Disclaimer: I’ve purchased all my items from WholeFoods but all items should be able to be found at any large chain grocery store in one stop.

  • Shrimp – I’ll either buy mine from the seafood counter or have a bag of frozen on hand for nights like these.
  • Package of Zucchini Noodles
  • Tomato & Cream Sauce – I like to use the Capellino brand, which is a local product to San Francisco, has no trans fat, and is one of my favorite.
  • 2 cups Spinach
  • 1 clove Garlic
  • 1 cup cherry tomatoes
  • Crushed Red Pepper
  • Olive Oil

Directions

  1. If shrimp is frozen, let sit under running hot water until shrimp is throughly cooked. Do not let overcook or the shrimp will become rubbery.
  2. In a large frying pan, sauté zucchini noodles on high with a small amount of olive oil.
  3. In separate smaller frying pan, sauté spinach on high with a small amount of olive oil. When all leaves are covered with oil, add diced fresh garlic. Let leaves cook down.
  4. Add a dash of crushed red peppers and sliced cherry tomatoes into zucchini pan. Let cook on high until tomatoes cook down.
  5. Drain noodles of all excess water that comes from the noodles and tomatoes.
  6. Add spinach to large pan.
  7. Add tomato and cream sauce to large pan and let cook for 3-5 minutes.
  8. Add shrimp.

Enjoy, namaste.

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One thought on “Spicy Red Shrimp Tomato Zucchini Pasta.

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