Recipe: One-Pot Shrimp Pasta
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I love a good one-pot recipe because who enjoys watching multiple dishes? I used my Always Pan from Our Place for this dish, and if you aren’t familiar with this pan, here is the rundown:
Non-toxic and non-stick
This pan replaces 8 traditional pieces of cookware
Easy to clean
Lightweight
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Ingredients
8 ounces of linguine
2 tablespoons of olive oil
8 tablespoons of unsalted butter (1 stick)
6 cloves of minced garlic
1 1/2 pounds of large shrimp
1 teaspoon of dried oregano
4 cups of baby spinach
1/4 cup of freshly shredded parmesan
2 tablespoons of chopped parsley
1 lemon
Salt and pepper to taste
8 ounces of cherry tomatoes (optional)
Directions
Boil salted water and add in the pasta. Follow the directions on your pasta packaging, and drain and set aside.
Using the same pan, heat olive oil and 2 tablespoons of butter, and add your garlic.
Add in the shrimp, salt, and pepper to taste. Cook your shrimp to the point they are slightly pink and avoid overcooking.
Add in your spinach and oregano, and cook until your spinach is slightly wilted.
Add in your cooked pasta and the remaining butter (6 tablespoons), parmesan, and parsley. Give it a good stir. This is where you add in the cherry tomatoes if you opted for them.
Squeeze your lemon and stir once more.
Serve while hot and enjoy!