Wednesday, July 18, 2012

Red and Green Shrimp Supreme

String cheese mushrooms isn't the only recipe I can come up with on my own! Since I didn't go grocery shopping until last night, I had to be a little creative with our dinner on Monday. I had frozen shrimp and linguine. I saw that I had a leftover roma tomato and some spinach in the fridge. Here is what I came up with; a recipe named by my even more creative husband:

Kay's Red and Green Shrimp Supreme

Serves 2
Nutrition per serving: 484 calories; 46 carbs; 13 fat; 49 protein


4 oz. Barilla Linguine
12 oz. Frozen Shrimp (small)
2 cups Fresh Spinach
1 Roma Tomato (diced)
1 tbsp. Extra Virgin Olive Oil
1/2 cup Shredded Mozzarella (part skim)
2 tsp. Garlic Salt
1 tbsp. Minced Garlic
Salt and Pepper to taste


Cook shrimp with minced garlic and pasta as directed. Drain pasta and shrimp. Add spinach to shrimp pan, cover on low heat for a couple minutes or until spinach is mostly wilted. Stir frequently.

Add diced tomato to pasta, drizzle with olive oil and sprinkle with garlic salt. Add spinach and shrimp mixture to pasta. Toss with mozzarella cheese and serve.

Simple and delicious! New Recipe #17 of 25 was a success!

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