BROWN RICE SPINACH PENNE WITH GARLIC BUTTER SHRIMP

23 Apr

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Hey guys! It’s lunchtime! As much as I love pasta, I usually try to indulge in it once a week or once in two weeks, whether its gluten free made with brown rice or regular pasta on a cheat day with extra shrimp, extra sauce and extra cheese! (Yes…I am indeed a fat kid on the inside, and all my close friends know the not so secret love affair I have with yummy food). The “butter” in this recipe is actually coconut oil seasoned with garlic and spices that creates a buttery flavor, but you can also use grass fed butter if you prefer, I just didn’t have any. You can also season it however you prefer to make it taste like the regular penne you enjoy, or make a cheat day and enjoy some authentic penne/pasta at your favorite Italian restaurant. But always understand what your body needs and follow a lifestyle that works for you, because everyone is different. Cheers guys!

Recipe:

½ cup brown rice penne
1 cup organic baby spinach leaves
8 pieces raw shrimp (peeled)
1 small garlic clove (diced)
A handful of red bell peppers
1.5 tbsp red onion (diced)
2 tbsp organic virgin coconut oil
A dash of sea salt
A dash of black pepper
1 tbsp low sodium coconut aminos
A dash of cumin
Organic extra virgin olive oil (for sauté)

Fill a saucepan with 1 cup or water over medium heat. When boiling bubbles start to form, gently immerse penne in boiling water. Cook penne for 10 minutes, then when ready, drain boiled penne in a colander and set aside.

Place shrimp in a bowl with coconut oil, aminos, garlic, and remaining spices. Place shrimp in the refrigerator and let it marinate for 5-10 minutes.

When ready, place a skillet over medium-high heat with a dash of olive oil. Place the spinach first in the skillet until it’s withered, then add shrimp, bell peppers, and onions into the skillet and cover the top. Let it simmer for about a minute.

Drain and add cooked penne into the shrimp sauté and mix until well incorporated, then turn off the heat and transfer pasta into a ceramic plate or dish.

When ready, top with parmesan cheese or any toppings of choice and enjoy! I topped mine with a little bit of lemon zest and it was good.

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