Need a little spice on your plate? Check out this cheap twist on garlic shrimp that I created from things found in my fridge. Next time I’m going to try this with wholewheat linguine.
- 8 oz. Rigitoni
- 4 Tbsp butter
- 2 large cloves garlic
- ½ lb. peeled & deveined shrimp
- 2-4 diced Roma tomatoes
- 1 Tbsp red pepper flakes
- ¼ tsp salt $0.02
- 1-2 cups of fresh baby spinach
- black pepper to taste
- Handful fresh parsley
While cooking pasta melt butter and garlic in skillet. Add shrimp until pink. Remove shrimp, but leave as much butter as possible, and add diced tomatoes, fresh spinach, and red pepper flakes. Saute for 7-10 minutes until sauce thickens. Add cooked shrimp and stir in parsley (I used a bit of dried parsley for taste because I didn’t have any fresh) . Stir in with drained pasta and top with Parmesan cheese.