- 6oz GoodWheat Spaghetti Pasta, dry
- 2 Tbsp. Extra virgin olive oil
- 1 lb. Shrimp, 21-25, peeled, deveined, tail off
- 1 tsp. Kosher salt
- ½ tsp. Black pepper, ground
- ½ c. White wine
- 2 Tbsp. Butter, unsalted
- 6 Garlic cloves, minced
- ¼ tsp. Red chili flakes
- ½ tsp. Kosher salt
- ¼ tsp. Black pepper, ground
- ½ c. Sun-dried tomatoes, jarred, thinly sliced
- 2 c. Baby spinach, fresh
- 1 Lemon, Lemon zest and juice
- ¼ c. Parmesan cheese, shaved
How to Make:
Cook spaghetti according to packaging directions until al dente. Reserve ½ cup (4oz) of pasta water, drain and set aside.
In a large nonstick pan over high heat, add olive oil and shrimp. Cook the shrimp for 2 minutes and flip.
Cook for another 2 minutes and add salt and pepper. Stir to combine and remove from the pan.
Place the pan back over the heat and deglaze with white wine. Let reduce for 1-2 minutes and add butter.
Whisk butter into reduced wine until emulsified.
Add the garlic, red chili flakes, salt and pepper and cook for 1 minute.
Add sun-dried tomatoes and baby spinach and cook until spinach has wilted.
Add in the shrimp, spaghetti and reserved pasta water and cook for 1-2 minutes.
Remove from heat and add in lemon juice, lemon zest and shaved Parmesan. Toss to combine.
Garnish with additional black pepper, if desired.
- Total Fat 14g 18%
- Saturated Fat 5g 25%
- Trans Fat 0g
- Cholesterol 110mg 37%
- Sodium 1460mg 63%
- Total Carbohydrate 42g 15%
- Dietary Fiber 8g 29%
- Total Sugars 9g
- Added Sugars 0g 0%
- Protein 21g
- Vitamin D 0mcg 0%
- Calcium 150mg 10%
- Iron 3mg 15%
- Potassium 885mg 20%