Are you sure you want to delete this recipe?
This recipe was uploaded by StephanieAnne
I am always looking for a quick dish I can whip up for lunch or dinner when I am extremely busy. I like to eat whole foods that aren't overly processed, so this is a great way to enjoy something tastey without making a pit stop at a fast food joint. The only chopping required is for the onion, so if you keep a chopped onion on hand in the refrigerator then you can eliminate that step. This recipe serves only one, so if you are cooking for more than one just multiply by as many members in your party. And as always, enjoy eating this simple, flavorful dish! Something the Japanese include in their eating guidelines is to sit down and enjoy your food: a simple idea yet very profound and something we should all practice. Ingredients: 3 oz. cook shrimp, peeled with tails intact, frozen 1 oz. brown rice pasta (Tinkyada) 1 tsp. extra virgin olive oil 1/2 large white onion, chopped a big handful of fresh spinach, chopped fine sea salt ground white pepper [b]Directions:[/b] 1. Heat oil over medium heat in a nonstick skillet. Add chopped onions and sautee until onions are translucent. Then add the spinach and cook until wilted. Season with salt and pepper. 2. Meanwhile, heavily salt enough water to cover the pasta and cook the pasta until al dente. Add the frozen, cooked shrimp to the pasta water and continue cooking until shrimp are heated through. 3. Then drain the remaining water off but reserve a little bit (about a tablespoon or two) of the pasta water. Pour contents in pot into the skillet with the onions and spinach and combine and heat through. Serve hot! [b]Notes:[/b] If you are like Jamie and love a little spice you can add a chopped chili or some cracked red pepper flakes to the dish at the end. And if you indulge in the occasional garlic love affair (as I occasionally do) then you can add some chopped garlic to the skillet the same time you add the spinach.