This is a family friendly recipe that is on the menu tonight in my house. What is on yours? Post your “clean” dinner tonight.


8 oz uncooked Quinoa pasta
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons grapeseed oil (or olive oil)
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
3 tablespoons fresh chopped parsley
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup reduced-sodium chicken broth
1/4 water
1/4 teaspoon salt
1/8 teaspoon pepper

In 5-quart saucepan or Dutch oven, cook pasta as directed on
package. Drain; return to saucepan. Stir in spinach, tomatoes and 2
teaspoons of the oil. Cover to keep warm.

While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, onion, garlic and pepper flakes; cook and stir 2 minutes.

Stir in wine, broth or water, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

— with Lauren McNulty Majewski.

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