Springtime Tomato, Spinach, Shrimp Pasta

While I love all my classic winter dishes, heavy soups, warm pastas, chilis, I always look forward to some lighter springtime meals! I have always wanted to grow a garden and eat some fresh fruits and veggies straight from the backyard. Unfortunately, I’ve had a hard time growing much where I live. Or maybe it’s because I just don’t have green thumb? That’s probably more like it.

Enter the greatest invention ever. I was gifted an Aerogarden from my husband for Christmas with some cherry tomato seeds to try to grow. So this Aerogarden is amazing for many reasons, if you haven’t heard of it yet. It’s an indoor hydroponic planter. So no soil and no birds to eat my tomatoes. Sounded pretty simple, but my track record wasn’t on my side.

Well, I’m happy to announce that this contraption has enable me to grow the most delicious cherry tomatoes, and in abundance! Which is why I had to work on a recipe to incorporate some of these gems.

This tomato, spinach, shrimp pasta is refreshingly light yet filling! Filled with spinach, garlic, Banza pasta, fresh tomatoes and shrimp, what is there not to like?? One think I really enjoyed about making this dish is making the shrimp without needing oil. Instead, I swapped out my traditional olive oil for vegetable broth and it worked like a charm!

Tag me on instagram @kristi_blount if you make it and let me know if you enjoy it as much as me!

Springtime Tomato, Spinach, and Shrimp Pasta

Ingredients

• 1 lb Peeled and Deveined Shrimp
• Pinch Red Pepper Flakes
• 1 tsp Paprika
• 8 oz Vegetable Broth
• 1/2 tsp Cumin
• 1/4 cup Halved Cherry Tomatoes
• 6 oz Spinach
• 4 cloves Garlic
• 8 oz Banza Pasta
• Pinch Parmesan

Cooking Directions

1. Cook Banza pasta according to directions.
2. Meanwhile, sprinkle paprika on both sides of the shrimp. In large skillet, over medium heat, add half of the vegetable broth (4 oz). Add the shrimp. Cook 2 minutes each side, or until done.
3. Remove the shrimp from pan. Add garlic cloves and remaining vegetable broth (4 oz). Saute for 1 minute.
4. Add sliced cherry tomatoes and cook for 1 minute.
5. Add the spinach to pan and cook for 1 minute, or until lightly wilted.
6. Combine the spinach mixture, pasta, shrimp, and cumin in a large bowl and mix until well combined.
7. Serve with shredded Parmesan cheese and dash of red pepper flakes.