Shrimpy….

This post is co-written by Dickens:
I eat zucchini spaghetti A LOT! Seriously, it is our go-to meal around here. What’s for dinner? I don’t know… Let’s just eat Zucchini Spaghetti with Marinara Sauce or Avocado Pesto… That happens at least once a week. The other day, I decided to get us out of our “pasta” slump and make real pasta without marinara sauce! That’s right, kids! We ate real live brown rice pasta, and it was yummy! Enjoy this quick and easy gourmet meal!
Spaghetti Aglio e Olio
Ingredients:
– 6 oz. Gluten Free Spaghetti Pasta
– 4 cloves Garlic, minced
– 1/4 c Extra Virgin Olive Oil
– a pinch Red Pepper Flakes
– 20 medium, pre-cooked Shrimp, defrosted
– Black Pepper and Herbamare
– 2 handfuls fresh Baby Spinach
Cook pasta according to package instructions.
While pasta cooks, heat oil in a medium pan over medium-high heat.
Once hot, add garlic and red pepper flakes and cook until fragrant, about 1 minute.
Season Shrimp with Pepper and Herbamare.
Add to hot oil and cook until heated through, about 2 minutes.
Drain cooked pasta and toss with garlic oil and shrimp and spinach.
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