Shrimp Scampi

Shrimp Scampi

12 Deveined shrimp (31-40 ct. bag)

Whole wheat spaghetti

1 Lemon

1 Cup organic spinach

1/4 Cup extra virgin olive oil

1/4 Cup Italian-seasoned bread crumbs

Red pepper flakes

3 Cloves of garlic

I actually put down my fork to write this recipe because I just couldn't wait to share this!

Bring shrimp to a boil- when pink, remove from water and leave aside- you'll get to this in a minute! 

In a pan, sautée extra virgin olive oil with minced garlic. I used a garlic press to make sure the pieces aren't too big- this way it almost melts into the sauce mixture you will make. When the garlic is golden, add your spinach into the mix. Then, squeeze your lemon to make juice. Pour this into the pan and top with bread crumbs. I used Italian-flavored Progresso bread crumbs because they have parsley, which adds a lot of flavor. 

The bread crumbs also thicken the sauce to ensure it coats every bit of your pasta. Keep this mixture on low heat and move onto your pasta next. While the pasta cooks, take the tail off your (cooled) shrimp. Add them to the mixture in your pan. Then, add to your pasta when cooked. I love Barilla for obvious reasons, but it also cooks relatively fast. Top off your dinner with some red pepper flakes and enjoy! 

It's really easy to make this dish vegetarian or to substitute the shrimp with chicken. Oh, and don't, by any circumstances, add cheese to this if you've made it with shrimp!!!!!! Seafood and cheese typically don't mix, especially when lemon is added to the dish!