I have been meaning to post this recipe for a few weeks because it has quickly become one of my go to week night dinners. I have made it several times already! It may seem a little fancy but it is actually a super easy and fast meal to prepare. I have been trying to cut down on my gluten intake due to some tummy troubles so I actually used brown rice spaghetti (you won’t miss the real pasta at all trust me) but you could also sub in real pasta or even rice.
1 serving of brown rice spaghetti
5-6 frozen shrimp (defrosted, peeled)
1 tablespoon of olive oil
1 clove of garlic, minced
Sprinkle of crushed red pepper flakes
Juice of half a lemon
Handful of arugula
1 teaspoon of grated parmesan
Start by cooking your spaghetti in salted water. Cooking the pasta will actually take the longest, the rest of the dish comes together very quickly. While you are boiling your water/cooking your pasta you can defrost your shrimp. I do this by running under room temp water (do not use hot water as that could cook the shrimp). I love having a bag of frozen shrimp in the freezer. It is so easy to just grab a handful and use them whenever since they do defrost quickly. This is perfect for making single serving meals. Peel shrimp and discard shells.
Add olive oil to pan on low heat. Add in garlic and crushed red pepper. Be careful not to burn the garlic. Once you can smell the garlic cooking add in your shrimp. The shrimp will cook quickly. Once they turn pink they are done! If your pasta isn’t done cooking I would recommend turning off the heat on the shrimp pan so that you don’t over cook. Squeeze the juice of half a lemon over the shrimp. This will create a garlic-y, lemon-y sauce with the olive oil. Add cooked pasta to pan and toss to combine and coat the noodles. Add a handful of arugula which will start to wilt up from the warm pasta and shrimp. Sprinkle cheese on top and enjoy!