ONE PAN SHRIMP & GREENS with PASTA
Pasta (I used Asian Green Tea Noodles)
1 generous tbsp coconut oil
1/2 chopped onion
2 garlic cloves, chopped
white wine to deglaze
1 cup sliced sweet peppers
1/2 cup fresh or frozen peas
Shrimp, about 16 medium
Juice from 1 lemon
1 tbsp minced lemon preserves (see link)
3 cups mâche, spinach or other greens
1 cup parsley, chopped
1 cup fresh mint, chopped
Sea salt & pepper to taste
Parmesan to garnish
Cooked pasta, drain and set aside.
Gently sauté onion and garlic in coconut oil.
Deglaze with a couple splashes of wine.
Add peas and peppers and simmer for 2-3 minutes until peas are cooked but not mushy.
Push veggies to the side of the pan and add shrimp.
Add lemon juice and preserves and gently simmer shrimp until they turn pink.
Add parsley, mint and greens and stir all together.
Toss in pasta and heat all until a good serving temperature is reached.
Heap into pasta bowls,
top with Parmesan and dig in.
This dish should come with a warning:
‘Beware! Bursting with flavour!’