Spring Shrimp Pasta

This is an easy recipe to whip up with seasonal spring ingredients. It’s easy to alter, too.

Ingredients (serves 2 to 3)

About 1 package brown rice pasta, cooked separately

Extra virgin olive oil

2 large shallots, chopped

3 cloves garlic, chopped

2 generous handfuls cherry tomatoes, halved

Seafood fresh herb mix: basil, thyme, tarragon

1 tablespoon vegan margarine

Dash of lime juice

1 small bowlful fresh or frozen peas

About 1/4 cup rice milk, almond milk, soy milk, coconut milk (milk of your choice)

(Optional) 1 tablespoon goat cheese

Frozen shrimp, defrosted, drained, de-tailed

1 bunch Swiss chard, ripped into bite-sized pieces or roughly chopped. Stem can be included.

Salt and pepper, to taste

Directions

1.Boil a pot of water and cook the brown rice pasta as directed on the package. Make the sauce while the pasta cooks.

2. Fry the shallots and garlic in extra virgin olive oil in a large pan over medium heat. Add the halved cherry tomatoes and herbs. Let cook.

2. Add the margarine and lime juice. Add the peas, milk of your choice and the goat cheese (optional).

3. Add the defrosted, drained, de-tailed shrimp. Do not over-cook.

4. Add the Swiss chard and cover for about a minute or until the chard is slightly wilted but not soaked.

5. Drain the cooked pasta, add the sauce and serve.

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Tags: , , , , , , , , ,

Categories: Main dish, Meat, Pasta, Seafood, Season: Spring

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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