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On this week’s menu you will find one of my emergency fall back meals, which is sautéd shrimp and spinach with a host of other flavors tossed in with angel hair pasta.
This meal is REAL FOOD FAST! If you can peel shrimp quickly, you can have this meal done in 20 minutes = woot! woot!
It’s fast, it’s delicious & it’s easy to make. This recipe gets a thumbs up stamp of approval from the entire Fitz Family 5. We hope you give it a try….
Emergency Shrimp Dinner with Jodie Fitz
2 pounds frozen, uncooked shrimp
1 pound angel hair pasta
9 oz. bag of spinach
¼ cup olive oil ( Note: I personally use the light olive oil for this recipe )
2 cloves garlic
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
Cook the pasta as directed on the package, drain the water it has cooked in & shock it under cold water. Toss it with a drizzle of olive oil (just until lightly coated) and some sea salt.
Prep the shrimp by letting it thaw & removing the shell. Note: You can thaw the shrimp by running them under hot water.
In a Dutch oven or large saucepan, heat ¼ cup of olive oil with two cloves of crushed garlic so that the flavors infuse, but don’t let the garlic brown.
Add the prepped shrimp with the spices to the heated oil (I often measure the spices into a bowl & toss them all in at once). As the shrimp are cooking, continue to stir until the spices are evenly distributed. Once the shrimp starts to turn pink add the uncooked spinach. You may have to drizzle a bit of olive oil, just to coat the spinach. Continue to stir & cook.
Toss the juices, shrimp & spinach together with the cooked pasta & serve.
If you can peel shrimp quickly, you can have this dinner done in 20 minutes; 30 minutes tops!
GRAB more quick & easy recipes that will make your life easy in my new cookbook ‘The Chaotic Kitchen’…simply click here to order!