The best weeknight dinners for me take no time at all to put together and have ingredients I most likely already have in my kitchen. I love making this quick and healthy IBS friendly recipes as it is a good source of protein, vegetables, and carbohydrates. Everyone will think this dish took forever as it looks much more time to consume than it actually is to make!
As a little kid, I loved shrimp in any form especially if I could dip it into tartar sauce. For whatever reason, as I got older I got stranger with my food aversions and refused to eat shrimp and tuna fish. Side note: you still can’t get me to eat a tuna fish sandwich. Not too long ago, I rediscovered how much I enjoyed eating shrimp. It is so versatile and cooks up so quickly which is great during the week when you don’t have a ton of time. I find it super handy to have frozen shrimp at home for the last minute protein option. Did you know most “fresh” shrimp you buy at the seafood counter actually comes frozen to the store? You will notice the “fresh” version is more expensive for really no reason. How silly is that?!Print
A satisfying pasta dish with shrimp, spinach, and sun-dried tomatoes.
- Gluten Free Pasta of your choice
- 2 Tbsp EVOO
- 12 shrimp, peeled, deveined, and thawed
- 1/2 Cup Dry White Wine
- Juice of 1 lemon
- 1 Tsp Dried Chili Flakes
- 1/4 Cup Fresh Parsley, chopped
- 1 Tbsp Unsalted Butter
- A handful of Fresh Spinach
- 1/4 Cup Sundried Tomatoes
- Salt & Pepper
- Heat olive oil in a large skillet on medium-high heat. Add shrimp and season with salt and pepper.
- Cook for 3 minutes and flip to the other side and cook for an additional 3 minutes.
- Add the wine, lemon juice, and chili flakes and let boil. Reduce heat and add butter and parsley and cook for an additional minute.
- Add spinach, tomatoes, and pasta to pan and gently combine.
- Add reserved water if pasta dish is too thick. Season with additional salt and pepper if necessary.
Adapted by The View From Great Island
Keywords: FODMAP dinner recipes, shrimp recipe, pasta recipe