This is one of my favorite meals to make!
12 oz. whole-grain rotini, rotelle, or fusilli pasta
1 lb. (30 to 35 per lb.) peeled deveined shrimp, talis removed
1/4 cup olive oil
1 medium red onion, chopped
3 large garlic cloves, minced
About 3/4 tsp. salt
1/2 tsp. red chile flakes
1/4 tsp. ground cumin
2 cups loosely packed baby spinach leaves
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
1 3/4 cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 Tbsp. fresh lemon juice
2 tsp. finely grated lemon zest
(I add Italian Seasoning to taste, usually the kind you grind. It adds a really nice flavor.)
1. Cook pasta in a large pot of boiling salted water until tender to bite, 9-12 minutes or according to package directions. Drain and set aside.
2. Meanwhile, toss shrimp with 2 Tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3-4 minutes.
3. In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or room temperature.
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