Shrimp pasta with a twist

A quick, colorful, and delicious one-dish meal

This recipe is one of my favorite go-to meals to make for my husband and 9-year-old son on a family dinner night. It’s a one-dish meal that can be prepared in a few minutes, and it looks as beautiful and as colorful as it tastes. It's a delicious balance of color, flavor, and texture that will beg the question, “How did you find the time?”



Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 4


  • ½ pound raw, tail-off shrimp
  • 2 tablespoons coconut oil or butter
  • 3 cloves minced garlic
  • 6 green onions, chopped
  • 3 cups fresh spinach
  • ¾ cup sun-dried tomatoes
  • 1 lemon, cut in half
  • 3 cups fusilli pasta (I use brown rice, gluten-free pasta)
  • Salt & pepper, to taste
  • Parmesan cheese & a pinch of crushed red pepper to sprinkle on top, if desired

Prep/cooking instructions:

  1. Place sun-dried tomatoes in small bowl and cover with warm water.
  2. Heat coconut oil or butter in large skillet or wok with 2 cloves of garlic.
  3. Sauté shrimp on medium heat for approximately 5 minutes, stirring to cook evenly. Squeeze half lemon on top.
  4. Remove cooked shrimp and set aside while cooking veggies.
  5. In same pan, add additional garlic clove and green onions and sauté until soft. Add spinach and drained sun-dried tomatoes, stirring until spinach cooks down.
  6. Add pasta and toss with sprinkled Parmesan cheese, salt and pepper, and crushed red pepper, if desired.
  7. Squeeze with other half lemon and serve.

Additional tips:

  • Gather all ingredients before you start to make prep simpler
  • Add a side of mixed green salad or broccoli for a nutritious, delicious meal!