Ingredients

• 2 lbs Wild Caught Shrimp

• 1 box Jovial Brown Rice Pasta

• 3-4 cups spinach

• 1 jar Primal Kitchen Garlic Alfredo Sauce (only used about 1/2 the jar)

SHRIMP SEASONING:

• salt

• pepper

• garlic powder

• Italian seasoning (oregano, marjoram, thyme, rosemary, basil, and sage)

Preparation

1. Cook pasta according to package. Toss pasta in garlic Alfredo sauce once done, I only used about 1/2 the jar.

2. Prepare shrimp - rinse and pat dry. Season with salt, pepper, garlic powder, and Italian seasoning. Heat cast iron skillet on the stove top, low-medium temp. Drizzle enough avocado oil (or whatever oil you enjoy cooking with) to cover the bottom of the pan. Likely 2-3 tbsp.

3. Once pan is heated, place shrimp in a spaced out manner around the pan. Likely have to cook in 2-3 batches. * If you have too many shrimps in the pan at a time, they will steam instead of crisp *. Flipping as needed until they start to show pink + the outsides are browning slightly. Place finished ones to the side until all are done.

4. When all the shrimp is cooked, use the cast iron to saute the spinach. It Doesn’t take long, only a few minutes tossing with tons majority of the time until done.

5. Mix in the spinach with the pasta. Portion out pasta into serving dishes. Top with desired amount of shrimp.

6. Enjoy!

Tips

Adding more veggies into this dish to give it a bit more crunch is a great option as well - such as sautéed onions and bell peppers.

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