Killer Greens & Shrimp Pasta

3/4 pound (3/4 box) angel hair pasta
2 tablespoon canna oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoon minced garlic
1 pound peeled and deveined medium shrimp (raw)
2 tablespoon finely grated lemon zest
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups – frozen or fresh)

Cook pasta according to the package directions; drain and return to pot. Rinse shrimp in cold water and pat dry. Heat canna oil in a large skillet over medium heat until melted. Add the shrimp, lemon zest, salt, and pepper. Toss or stir often, until the shrimp is opaque throughout, approximately 4 to 5 minutes. Add the cream to pasta and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

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