Such a delicious combination of ingredients to spice up a Saturday night dinner! But dishes like this often carry a heavy (no pun intended) stereotype that they are full of calories. This recipe does it’s best to redefine that perception and make pasta healthy! Follow the simple directions below and add this dish to your routine.
3 cups of tubular pasta (penne), gluten free if desired
1 lb medium shrimp
1 Tbsp EVOO (Extra Virgin Olive Oil)
Salt and Pepper to taste
1/4 cup unsalted butter or ghee
4 cloves of garlic
2 Tbsp rice flour
1 cup vegetable broth
20-24 fresh basil leaves ( or 1 tsp dries basil)
1/2 cup cashew cream (or thick cashew milk)
1/2 – 1/2 cup of oven dried tomatoes (or can substitute for sun dried tomatoes
1/4 cup parmesan cheese
3 cups spinach
salt and pepper to taste
Preheat oven to 400 degrees. Lightly oil backing sheet.
Cook pasta according to package directions and drain well.
Add olive oil, salt and pepper and shrimp to bowl and toss to coat. Place shrimp on baking sheet and roast until pink (about 6 – 8 minutes). Set aside.
To make tomato basil sauce, melt butter or ghee in pan. Add garlic and cook until fragrant. Add flour and mix with whisk. Cook until lightly brown. Gradually add vegetable broth and basil and mix well. Stir in cream tomatoes and half parmesan. Mix well until thickened. Can add more cream if needed. Season with salt and pepper. Add spinach and cook until it wilts (about 2 minutes). Toss sauce with pasta and shrimp and serve immediately.