After work dinners should be easy, a time for relaxing and enjoying loved ones. I love preparing and cooking large meals with my family on the weekends but Monday-Friday, I want to prepare great meals food without a lot of hassle. I created these quick go to pasta dishes just for this reason. Hope you enjoy making them too!
Garlic & Herb Shrimp & Spinach Fettuccine
-1 lb of shelled/deveined raw shrimp
(rinse and set aside in cool lemon water: Water with 2 capfuls of lemon juice or small lemon slices)
-8 oz bag of Spinach
-1 cup of sliced grape tomatoes
-2 tsp of chicken bouillon or 2 cubes
-1 cup of feta cheese
-1/2 cup of parmesan cheese
-2 tsp of minced garlic
-1 tbsp of minced garlic
-1 tsp dry Italian seasoning (thyme, oregano, basil, parsley)
-1/2 tsp of Spiceology Lemon thyme (or your favorite all seasoning blend)
-1/4 cup of olive oil
-1/2 tsp of crushed red peppers
In a large pot, bring to boil 4 quarts of water and bouillon. Add fettuccine and follow the cooking direction on the packaging/box. Cook noodle (al dente 'firm" not mushy) Drain and set aside.
In a warm wok, add olive oil. 1 tsp of minced garlic. Stir and add spinach, saute spinach on medium heat. Once spinach becomes wilted, set aside.
In the same wok (do not rinse or wash wok) add a tablespoon of olive oil and 1 cup of sliced grape tomatoes, sauté. Set aside.
In the same wok (again, do not clean the wok. You want all the season of the items that you have previously cooked infused in the next item you are cooking) add 2 tbsp of olive oil, 1tbsp of minced garlic, 1/2 teaspoon of red chili peppers, and shrimp. Saute until shrimp are pink and opaque.
In the wok with shrimp on medium-low heat, add fettuccine, spinach, tomatoes, 1/2 cup of Feta cheese, and both seasoning. Toss and serve.
Sprinkle parmesan cheese, extra feta cheese, salt, and pepper to your guest preference on their individual serving.