Recently, I made this dope recipe and decided to record the steps on Instagram & Facebook Stories. On a whim, cuz people like to see stuff as they unfold.
Now honestly, the recipe was inspired by one that I saw the other day that just looked….like it didn’t have enough seasoning on it to be honest. Lately, there’s this trend with all these 30 second cooking videos where the seasonings only include things like salt and pepper. Or they rely heavily on getting their flavor from cheese.
Y'all, it makes me feel like Oprah in that clip that resurfaced recently where she was eating some $1 million chicken….that didn’t have salt and pepper on it.
Now I’m not saying get rid of the salt and pepper, but what I am saying is, let’s add some other stuff or mix it up with some garlic salt, or fresh herbs like basil. In this recipe, I even use a seasoning blend to save on some of the work of mixing it up yourself.
There's too many ingredients on God’s green earth for you to be foolin’ with the same 5.
So, I decided to change up the recipe, add my own twist on it and share the deliciousness online. Since the response was so great, I thought maybe I should type this up so others can eat good too. (Now if you’re already on meal prep services, don’t worry, this is already on the menu for next week.)
Serve this with pasta or over potatoes for a quick weeknight meal. There’s also a lighter variation if you’d like to go dairy free or don’t want to use whipping cream.
RECIPE STARTS HERE
Sun Dried Tomato & Shrimp with Spinach
Prep 10 min
Cook 20 min
Total 30 min
Yield: 4 servings
1.Slice tomatoes in half, dice garlic, slice basil, defrost shrimp,
2.Heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat for 1-2 minutes or until butter melts some. Add in tomatoes, garlic and stir. Season with about 1 tsp garlic salt, pepper, 1 tablespoon Italian seasoning blend.
3.Add in shrimp and cook until slightly done (until they are still a little see through.
4.Lighter option: Add broth/white wine, and all remaining ingredients here and bring to a low boil. Cook on low and add spinach. Serve over pasta.
5.Regular version: Remove shrimp & set aside. Add in cream and butter. Let butter melt some. Add all other remaining ingredients and stir. Bring to a low boil and add basil, spinach, & shrimp back in. Combine and serve once shrimp are fully cooked (no longer pink)
6.Squeeze lemon juice on top and serve over pasta. Add shredded parmesan and parsley to top (for pics, otherwise leave it off because it does nothing lol).
7.Tips: If you want more sauce, stretch out the cream by adding more broth 1/8 cup or 2 tablespoons at a time.
8.Add a pinch of red flakes to spice it up a bit.
The day of: Prep all ingredients (cut, measure, etc).
If you liked this recipe and want to know more ways to use seasonings other than (seasoning) salt and pepper, then be sure to join me Sunday, December 23rd over on Facebook Live for Season Til You’re Satisfied: 12 Must Have Seasonings You Need .
As a self taught culinary creator, Chef Ashley decided to take her love of food to the masses by launching her brand that focuses on ways to be "healthyish", simplifying meal time, and dispelling the rumor that delicious food has to have tons of salt and fat. She believes that meal prep isn't just for the super health conscious and that it can help us all to take back the hours stolen by our kitchens. She began her meal prep journey as a way to save time and energy, but ended up finding a calling.