Easy Lemon Shrimp Scampi with Dandelion Greens is made under twenty-five minutes, chock full of nutrients and kids love it. What more could you ask for?
You know I’m all about simple, fresh and quick and this is the perfect dish to demonstrate that you can eat well without having to spend a lot of time in the kitchen or break the bank. With just one box of Chickapea Pasta, one bag of Marina del Rey Shrimp and some fresh greens you’ve got dinner. Man, I love it when I get to combine seafood and pasta – my two very favorite ingredients!
You get three choices with delicious Marina del Rey shrimp – cooked, deveined and peeled or easy peel. I’ve always got lots on hand so you can see two options in the photo above. Whichever you choose, you will be pleased with this plump, juicy shrimp that is so sweet and buttery it tastes like lobster!
Don’t be fooled by the color. This delicious shrimp is actually pink in it’s raw form so that bag you see above is uncooked. Aren’t they beautiful!
And did you know that dandelion greens contain:
- Vitamin C and B6
- Thiamin, riboflavin, calcium, and maganese
- Folate, magnesium, phosphorous and copper
- Iron for generating red blood cells
- Potassium to help regulate heart rate and blood pressure
Ysou know I’m all over Chickapea Pasta and it’s fabulous flavor and nutritional benefits. With the only two ingredients being chickpeas and lentils and 27 grams of protein, it’s a no brainer! I get so excited about the fact that kids love this pasta and they’re even eating it plain – proof enough for me!
What’s your go-to quick and easy weeknight recipe? I love hearing about what goes on in your kitchen! Share with me on Instagram by tagging #simplyfreshdinners and I’ll share with my readers. Cheers!
Easy Lemon Shrimp Scampi and Dandelion Greens
Easy Lemony Shrimp Scampi with Dandelion Greens is made under twenty-five minutes, chock full of nutrients and kids love it. What more could you ask for?
- 8 oz (227g) Chickapea Pasta shells
- 3/4 lb (340g) Marina del Rey Shrimp
- 3 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 cloves garlic, peeled and sliced
- 2 tablespoons freshly squeezed lemon juice
- pinch of red pepper flakes
- 1/2 small bunch dandelion greens (or spinach, arugula)
- salt and pepper
Cook pasta according to package directions, rinse immediately and set aside
Defrost shrimp by running under cold water for 5 minutes. Pat dry.
Melt olive oil in large pan on high heat. Saute shrimp for 1 min, 30 seconds on each side. Remove and set aside.
Add butter to pan and turn down heat to medium. Add garlic and red pepper flakes and cook for 3 minutes. Add lemon juice and cook for one minute. Remove pan from heat and add dandelion greens, tossing lightly in butter. Add shrimp and pasta and toss to combine. Serve while hot.
I go heavy on the garlic but you may want to reduce it to 2 or 3 cloves.
The next time I make this, I’m going to marinate the shrimp in some Thai chile sauce, garlic, lemon and salt and pepper before I saute it.
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