Shrimp, Broccoli, and Spinach Pasta

Marriage is about finding your soul mate.  The ying to your yang.  The one who balances and completes you.  Lucky for me I did.  Chris and I are opposites in so many ways it’s funny.  One of the things I just can’t comprehend about him is his distaste for shrimp.  I LOVE shrimp!  SO when Chris had to go out of town for training the other night I knew I had to utilize shrimp into my dinner.

 


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This pasta was just the right amount of creamy.  I loved the combo of the shrimp, broccoli and spinach.  The tomatoes added another flavor which went along with it perfectly.


This is also the perfect dish for the Lenten season.  As a Catholic, I don’t eat meat on Friday’s during Lent.  Fish is A-OK though :)

 

Shrimp, Spinach, and Broccoli Pasta

by Madeline G.

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: saute entree Shrimp

 

Ingredients (4 servings)

  • 12 ounces whole-wheat linguine
  • 1/2 cup onion, chopped
  • 1 cup broccoli, chopped
  • 1 cup spinach, roughly chopped
  • 2 cups shrimp, cooked & tailless
  • 2 tablespoons fresh basil, chopped
  • 1 medium tomato, chopped
  • 1/3 cup ricotta
  • 1/4 cup milk
  • 1 teaspoon olive oil
  • a pinch of salt

Instructions

In a large pot, bring water to a boil. Salt/oil the water if desired. Cook pasta according to directions on box.

In a medium frying pan, heat the olive oil to medium heat. Add broccoli and onion. Saute until tender, or about 5 minutes.

Add spinach, basil, and shrimp and cook an additional 3-4 minutes.

Stir in ricotta and milk. Mix until well combined. Add to pasta.

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