Shrimp, Tomato & Spinach Pasta
Servings: 2
Calories: 625kcal
Ingredients
- 1 pound (454 g) large shrimp, peeled and deveined
- 1 cup (236 mL) white wine (preferably Riesling)
- 2 cups (200 g) gluten-free corn pasta (preferably anelloni, rigatoni or penne)
- 4 tablespoons (60 mL) olive oil
- ½ teaspoon (3 g) kosher or fine sea salt
- ½ teaspoon (1.1 g) freshly ground black pepper
- 1 teaspoon (2.3 g) sweet paprika
- ⅓ teaspoon (1 g) chili powder
- 3 cloves garlic , minced
- ¾ pound (340 g) cherry tomatoes
- 3 cups (90 g) fresh baby spinach
Instructions
- Thoroughly wash the shrimp and place in a deep bowl. Add wine, cover, and set aside for 30 minutes. Drain in a colander and pat dry with paper towels.
- Boil the pasta according to package instructions, drain, and set aside.
- Meanwhile, heat the olive oil in a large, deep pan over medium heat. Add shrimp and fry for 3-4 minutes, until slightly golden. Season with salt, black pepper, sweet paprika, and chili powder. Lower the heat, add garlic, and cook for 1 minute. Add cherry tomatoes and cook for another minute. Add baby spinach and cook for 30 seconds. Add pasta to the pan, mix all the ingredients together, and remove from the heat.
- Divide between two serving bowls and serve.
Nutrition
Calories: 625kcal | Carbohydrates: 14g | Protein: 50g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 572mg | Sodium: 2411mg | Potassium: 929mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5643IU | Vitamin C: 62mg | Calcium: 411mg | Iron: 8mg