missionmightymom

I love experimenting with new recipes, especially recipes that I can feel good about serving my family. I recently created what I call ‘Lemony Shrimp and Spinach Pasta’ by simply tossing together a few stray ingredients I had lying in my freezer. This meal was so yummy, my three year old didn’t even realize she was eating, no devouring, spinach. Score 1 for Mommy!

Ingredients

• 1 bag of frozen spinach
• 1lb of frozen shrimp, tail off and de-veined (I had shrimp that was pre-seasoned with an Italian seasoning mix- so if you are using fresh shrimp or unseasoned, a few shakes of Italian seasoning should do the trick)
• 1lb of farfalle pasta (I was out of whole-wheat, but it is always preferred)
• the juice of 1 lemon (I literally had one lemon lying around, on the verge of going bad)
• extra virgin olive oil
• 2tbs of butter or butter alternative
• 1/4 cup of chicken stock
• 1/2 diced onion
• S&P
• Italian cheese mix

Instructions

• begin boiling a pot of water for your pasta; cook pasta as directed
• over medium heat, heat olive oil and butter
• add onions and saute for about 3 minutes
• add shrimp and S&P to taste
• squeeze in the juice of your lemon and add in the chicken stock and simmer for about 5 minutes or until shrimp is nearly fully cooked
• blot your frozen spinach to soak up any extra moisture and then add it to the shrimp
• continue to cook on low for an additional 3 minutes
• serve over pasta, sprinkle with cheese and ENJOY!

I served ours with a side of tomato, a family fave.