Shrimp and spinach are an amazing combination I have used in quite a few different recipes. This one features a light cream sauce with hints of lemon. There is also some pasta, but before anyone shouts OMGs please remember that pasta actually has a low glycemic index. It's usually the portion control where most people fall short of optimal, causing the glycemic load to go high. This recipe mitigates the pasta carbohydrates both in quantity (~2 oz per serving) as well as the pairings of protein and vegetables in the dish. So in a nutshell... ENJOY!
This dish is designed to serve FOUR, NOT TWO! :-) Exercise portion
control!
Ingredients:
- 1 lb medium or large shrimp raw - peeled and deveined - tail off
- 16oz fresh baby spinach (a little olive oil & salt for prep)
- 1 medium leek sliced cross ways finely sliced - stem & leaves
- 8 oz spaghetti
- 1 tbsp olive oil
- 3 cloves garlic minced - leave out 15 min after mince for best flavor
- 1 cup heavy cream
- ½ cup vegetable broth
- 1 cup Parmesan cheese - grated
- 2-3 tbsp lemon juice
- 1 cup freshly chopped parsley
- 2 tbsp butter
- 1/2 tsp salt
Preparation:
In a large pot of salted boiling water, cook the linguine until al dente by tasting. Drain, transfer to a bowl and toss with a bit of oil to prevent sticking, and set aside.
Using same pot with fresh water cook down the spinach with an inch of water. Drain and blend in a little olive oil and salt to taste. Set aside.
In a large skillet set over medium heat, add the olive oil
and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce
heat to medium low and cook for ~5 minutes stirring occasionally.
Increase heat to medium high, add the shrimp to the skillet with
the leeks and cook for about 3 - 4 minutes until the shrimp are cooked and turn
a pink white color. Do not overcook!
Add the cooked spaghetti and the spinach to the skillet and
toss well to combine. Reduce heat to medium and add butter to melt.
Pour in the cream and vegetable broth. Add the lemon juice and salt. Stir well to combine. Bring to a gentle simmer, stirring/tossing gently to heat everything through.
Finally add parmesan cheese and fresh parsley and stir until well blended. Serve
immediately.
Blessed be... and happy cooking!