Lemon and Garlic Shrimp Pasta with Tomatoes and Spinach
This dinner is super quick and easy to make, super healthy to eat and bright and fresh on your tastebuds.
Equipment
- Instant Pot
Ingredients
- 1 Tbl Extra Virgin Olive Oil
- 1 Tbl Butter
- 1 lb Shrimp - Peeled and deveined
- ½ Onion - Diced
- 4-6 Garlic Cloves - Minced
- 2.5 C Chicken Broth - Approximately - just to barely cover the pasta in the instant pot
- 8 oz Pasta - Whatever shape you have or like
- 1½ C Grape Tomatoes - Diced - sub any kind you have
- 4-6 oz Spinach - Rough Chopped
- 3-4 oz Low fat Cream Cheese - Or Parmesan / Ramano etc.
- 1 Lemon - Juiced
- 1 pinch Nutmeg
- 2.5 Tsp Spice / Herb Blend
- Salt & Pepper - At each step
Instructions
- Prepare all your ingredients.
- Turn instapot on Saute, swirl in some EVOO and add the butter. Let the pan heat a bit and then add the onion and garlic and let it cook a minute or two.
- Add the shrimp and cook for about 2.5 minutes. You want the shrimp slightly under cooked - so that when you finish the dish - your shrimp don't end up overcooked.
- When the shrimp is shy of being done - take the shrimp, onion and garlic out and set aside.
- Put the dry pasta into the instant pot and cover the pasta with broth - but just barely cover. The situation is that you need enough broth to cook the pasta but not too much to make the final dish too liquid-y. Set the instant pot on high pressure for 3 minutes and manual release when done.
- Turn the instant pot back on to saute - and add back the shrimp, onion and garlic, the tomatoes, the cream cheese, and the rough chopped spinach. Don't forget the spice / herb blend and the nutmeg pinch. (I used a LOT of spinach - and you see it was to the top of the instant pot.)
- Turn on saute. Stir a minute or two - the greens will wilt, the tomatoes will warm slightly, the shrimp will finish cooking and some of the broth will evaporate. Stir in about 1/2 C grated parm or the cream cheese. Once the spinach wilts a bit - take a bite - hows the salt level ? Add half a lemon worth of juice - stir up and taste. Do you need the other half of the juice ? (I used half of a mongo sized lemon...)
- Serve to those you love.
Notes
If you don't have an instant pot - boil up your pasta in a separate pan. Use chicken stock to boil up the pasta - but you'll need more stock. Don't use all the stock when combining the pasta and the veg.
When the pasta is a few minutes from al dente - saute the shrimp, onions and garlic similar but on the stove. Similarly combine the nearly cooked pasta - into the shrimp. Add the rest of the veg, spices, cheese etc. (Hope you have a LARGE pot!) You could also add the spinach in a couple of portions if your pan can't handle it all.
Nutrition
Calories: 453kcalCarbohydrates: 53gProtein: 35gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 205mgSodium: 810mgPotassium: 867mgFiber: 4gSugar: 6gVitamin A: 3343IUVitamin C: 32mgCalcium: 172mgIron: 3mg
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