This is a love story. This recipe is the first thing Kevin ever cooked for me. And nearly five years later, I’m still here. Oh don’t worry, I’m not about to get all rom-com-y on you. You know that saying “the way to a man’s heart is through his stomach”? Well that also applies to me. I love food. But more importantly, I love good food.
Craving something fresh, light, satiating, and a little spicy? Ding-ding-ding. Your incessant scrolling (or *ahem* swiping left) for the perfect date night dinner with you, yourself, and whoever makes you want to dance in your kitchen to Etta James, is over. Prepare thy grocery list.
As always, please keep in mind that the amounts in this recipe are for meal-prepping purposes. This makes enough for the two of us for 2-3 days.
Cook time: 45 minutes
The Ingredients
- 2 lbs wild-caught shrimp, peeled and deveined
- 32 oz frozen artichokes
- 8-10 vine tomatoes, quartered
- 5 oz package fresh spinach
- 5-6 garlic cloves, chopped
- 2 cups of low-sodium broth of choice
- 1 box angel hair pasta
- ½ tbs black pepper
- ½ tbs Himalayan salt
- 1 tbs oregano
- ½ tbs basil
- ½ tbs paprika
- ½ tbs cayenne pepper
- Crushed red pepper flakes
- In a large skillet or frying pan, heat about 2 tbs of your oil of choice over medium heat (we like avocado oil). Add all the shrimp to the pan and season with pepper, Himalayan salt, paprika, and cayenne. Cook shrimp until they’ve just become opaque, about 4-5 min depending on the size of your shrimp. Remove from pan and set aside. Reduce heat to medium-low. Drain and discard any juices from the pan.
- Add chopped garlic to the pan and cook until fragrant, about 30 seconds. Add quartered vine tomatoes to the pan skin side down. Add enough broth to the pan to almost cover the tomatoes. Increase heat to medium-high. Season with paprika, cayenne, oregano, and basil. Simmer for about 5 min until the skins on the tomatoes have softened. With a fork, remove the skins. They should come off very easily.
- Add frozen artichokes and stir. Simmer for about 30 min. This is a good time to start the water for your pasta. After the water has come to a boil, add your pasta and cook to al dente.
- Add the entire package of spinach. Stir and allow the spinach to cook down, then add the shrimp back into the pan. Simmer for an additional 2 min.
- Serve over pasta and top with crushed red pepper flakes. Enjoy!
Stay tuned for more recipes from us. For more of The Balance Experiment, follow our adventures on Instagram @the.balance.experiment
the BALANCE experiment 