Shrimp and Artichoke Pasta

I’m loving my shrimp lately! It’s fast, easy, and so so good🙌 So I added it to this amazing pasta dish which uses a nice spring vegetable, the artichoke!

Artichokes can be a little scary to prepare because they’re not a super common vegetable. However, the flavour is DELICIOUS and they contain lots of antioxidants👌 I started by steaming my own artichokes and then using the hearts and stems, because the leaves are very fibrous. In the future I can do a whole post on how to prepare an artichoke. If you want to skip all the prep and get right to the pasta though, you can buy a jar of marinated artichokes. Either way, you’re getting lots of great flavour.

If you’re using marinated artichokes, then this dish comes together in a SNAP. We’re talking 15 minutes people. THAT’S A ONE. AND THAT’S A FIVE. I The artichokes are sautéed with some garlic, olive oil and cherry tomatoes, before the shrimp get added in with some salt and pepper. All of this together creates a really light sauce that is perfect to highlight the artichokes! I then tossed in some cooked lentil spaghetti, which is great because it’s packed full of protein. It’s also gluten free so that’s a win! Whole wheat or regular spaghetti works great too though!

Once everything’s tossed up, all that’s left to do is serve. This makes an amazing quick lunch or dinner, but it’s also kind of fancy so if your looking to treat yourself to a nice meal in, you’re all set. Hope you enjoy!

Yours Truly,

Olivia:)

Shrimp and Artichoke Pasta

Ingredients

-1/2 tbsp olive oil

-15 medium shrimp, tails off

-2 chopped artichoke hearts, steamed or marinated

-10 cherry tomatoes, cut in halves

-1 large clove of garlic, minced

-2 servings of cooked lentil, whole wheat or regular spaghetti

-Salt and pepper to taste


Directions

1. Heat the olive oil in a pan over medium heat. Add in the garlic, tomatoes, and chopped artichoke hearts and cook for about 4 minutes, until the tomatoes are soft and tender. Smash the tomatoes down during the cooking process to get the juices going in the pan.

2. Add the shrimp to the pan and cook for about 2 minutes per side, until they are light pink in colour. Season everything to taste with salt and pepper.

3. Add in the cooked pasta, remove from the heat and toss everything together.

4. Serve warm and enjoy:)


Mediterranean Spiced Shrimp Bowls

Hey there! I took a bit of a break from posting for a while but I am coming back STRONG with these delicious Mediterranean Spiced Shrimp Bowls.

I love shrimp so much- all seafood is so delicious! I was looking in the freezer the other day for an easy protein I could whip up for lunch and I locked in on the bag of frozen shrimp. I’ve never done much cooking of meat/fish/crustaceans, but I decided to give it a try! And you know what? Shrimp is probably one of the easiest proteins you can make. They’re super fast to cook and it’s not hard at all to tell when they’re done. They’re also full of protein with roughly 25 grams per 16 shrimp.

I used some frozen shrimp and defrosted them by running them under cold water, although it said not to do that on the bag. I would like to know what the problem with that is. (insert laughing face emoji here). If you know you’re going to be making these ahead of time though, you can always throw your shrimp in the fridge to defrost over night, or even use fresh shrimp.

To make these delicious bowls, I started by tossing the shrimp with a bunch of delicious spices, and then sauteeing them in some olive oil. They only need about two minutes per side, and are finished when they’re opaque and slightly pink. So easy! Next we have a bunch of veggies- we’re talking peppers, onions, olives and some carrot ribbons- that get cooked up with lemon juice, garlic powder, and some tahini for some extra flavour. Finally, for some green-ness there’s a tasty cucumber and avocado salad. Serve everything over quinoa and you’ve got a LUNCH.

Let me know how you like these bowls! I definitely want to keep making shrimp recipes because the deliciousness times the easiness factor is out of this world. Maybe I’ll venture out into some other animal proteins too?!? Who knows! Enjoy:)

Yours Truly,

Olivia:))

Mediterranean Spiced Shrimp Bowls

Mediterranean Spiced Shrimp Bowls

Ingredients

For The Shrimp:

-20-25 medium shrimp, defrosted or fresh

-1 tbsp olive oil

-1/2 tsp cumin

-1/2 tsp chilli powder

-1/2 tsp garlic powder

-1/4 tsp cayenne powder

-1/2 tsp oregano

-Salt and pepper to taste

For The Sauteed Veggies:

-1/2 tbsp olive oil

-2 small carrots, made into ribbons with a veggie peeler

-1 red bell pepper, thinly sliced

-1/4 of a white onion, sliced

-1 200ml can of sliced black olives, drained

-1/2 tsp garlic powder

-Juice of 1/2 a lemon

-1/2 tbsp tahini

-Salt and pepper to taste

For the Cucumber Avocado Salad:

-1/4 of a long English cucumber, diced

-1/4 of a ripe avocado

-2 tsp tahini

-Salt and pepper to taste

Other:

-Cooked quinoa for serving


Directions

1. Add the olive oil for the shrimp to a pan and heat over medium heat. Add your shrimp to a small bowl and mix them with all of the spices. Dump the shrimp into the pan and cook for about 2 minutes per side, until the shrimp are opaque and slightly pink. Transfer them to a plate and set aside.

2. Add the olive oil for the veggies into the still hot pan. Add the veggies in and sautee until the peppers are soft and the onions are translucent. Add in the lemon juice, garlic powder, tahini, and salt and pepper and continue to cook for another 3 minutes. Remove from the heat and set aside.

3. Mash the avocado for the salad in a small bowl, mix in the rest of the ingredients, and set aside.

4. To construct your bowls, start with some cooked quinoa, then add the veggies, shrimp, and cucumber salad. Finish with a squeeze of lemon juice if desired and enjoy!