For a quick and delicious weeknight meal serve up my Garlic Shrimp and Supergreens over pasta. Your family will love the flavor and you'll love how easy it is to make.
I love the simplicity of pasta dishes, creating a topping in the saute pan and tossing it with perfectly cooked pasta. Just the words Garlic Shrimp start the juices flowing, and trust me this simple and delicious dish did not disappoint.
This is how we cook in a restaurant. Easy to make saute dishes that keep customers coming back time and time again because they don’t think they can make it at home.
And that my friends is far from the truth. Most pasta dishes are amazingly easy to make and are easily adaptable. You can add or detract your favorite ingredients changing up this dish each time you make it.
My new favorite healthy greens to buy are a combination of baby red chard, baby tat soi, baby spinach, baby green swiss chard and baby arugula, simply called SuperGreens available from organicgirl.
They’re all organic and are great cooked, raw in salads or on sandwiches! (I like to wilt them a little bit when I use them on sandwiches the same way I would spinach)
When you buy shrimp I can’t stress enough that you look to see where they are sourced from. If you live in the US shrimp should come from the Gulf or the Pacific. Be very cautious if buying shrimp from India or any Asian country. Many times you’ll be buying farmed shrimp and the waters the shrimp are raised in are not regulated. So buyer beware!
There are many European countries where the shrimp are amazing, but we rarely see them in our stores.
Headless shrimp are always frozen. If you see them in a supermarket and they’re not, they’ve been thawed.
If you enjoyed this recipe you may also like these delicious recipes featuring shrimp.