This pasta is deceptively good for you. It’s absolutely packed with a variety of vegetables, and it has very small amounts of butter*, Parmesan*, and heavy cream*. It also has shrimp, which are low-calorie, high-protein, and nutrient-rich shrimp (just make sure you get the real kind). Top it off with some whole grain noodles, and you’re good to go!
You’re probably thinking, “How can something so healthy actually taste good?”
Well, I’m glad you asked.
The truth is, this pasta doesn’t taste healthy. I’m not saying this as a vegan, gluten-free, sugar-free, organic health food guru (but kudos to you if you are) who doesn’t know what comfort food actually tastes like. I’m saying this as someone who knows what actual unhealthy food tastes like. Even my brother, who passionately hates vegetables, liked this pasta. He was actually surprised (read: appalled) when I told him this pasta was healthy and filled with veggies.
*compared to how much I usually use
So, without further to do, here’s the recipe:
- 1 bag of frozen, fully-cooked shrimp (with or without tails)
- 3 tablespoons of butter
- salt + pepper to taste
- 1/4 cup fresh chopped basil
- 3 medium tomatoes
- 2 cups fresh arugula or spinach
- 1 small onion
- 1 chopped red bell pepper
- 4-8 cloves of minced garlic
- 1/3 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 box of whole wheat pasta, cooked
1. Defrost your shrimp by running them under hot water. In a large saucepan over medium-low heat, melt the butter. Add your shrimp and season them with salt + pepper. Sautee shrimp for 5 minutes. Turn them over, adding your basil, onion, pepper, and garlic. Sautee for 5 more minutes, or until shrimp are browned to your liking.
2. Add your heavy cream and grated cheese, stirring frequently, until slightly thickened (about 5 minutes). Remove from heat. Add your pasta, arugula or spinach, and tomatoes. Stir until your greens have wilted.
3. Serve warm with grated Parmesan, salt, and pepper as garnishes. Enjoy!