Going Mediterranean style for your meals? This one is easy to throw together on one of those busy nights (every night?!) and tasty too! The shrimpy pasta is easily customizable (throw in whatever veggies and pasta you like!) and has a bunch of flavor from the leeks, and fresh herbs.
If you’re avoiding pasta, try it with some brown rice, or double the veggies and skip the grains altogether. Whatever the case, it’s a crowd favorite and oh, so easy!
- 1 lb/500g shrimp/prawns
- 1/2 pack whole wheat pasta
- 3 Tbsp olive oil
- 1 leek, white section, quartered and sliced
- 4 garlic cloves, roughly chopped
- 2 sprigs basil, chopped
- 3 sprigs parsley, chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
Cook pasta according to packet directions.
While the pasta is cooking, heat the olive oil in a pan and saute the leek, garlic, and tomatoes over medium heat for 5 minutes.
Make space in the center of the pan, add the shrimp and saute for about a minute each side. Try not to overcook the shrimp, but ensure it's cooked through and opaque.
Add spinach, basil, and parsley and drained cooked pasta and warm through until the spinach has wilted.