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.
Don’t Forget to Pin!
Jennifer @ Seasons and SuppersOctober 26, 2017 at 8:27 am
What a lovely dish! I love lemon pasta and lemon shrimp, so together is perfect 🙂
Jennifer @ Seasons and Suppers recently posted…Baked Rigatoni with Brisket Ragu
RobynOctober 26, 2017 at 9:13 am
Thanks, Jennifer. I’m so busy these days and trying to keep it simple 🙂
Robyn recently posted…Easy Lemon Shrimp Scampi & Dandelion Greens
Healthy World CuisineOctober 27, 2017 at 8:36 am
Hiya Robyn! I was just SHOCKED to see a recipe with shrimp… LOL This sounds amazing. We have never cooked with dandelion greens and can’t wait to try it. Sharing of course. Wishing you a super weekend!
RobynNovember 1, 2017 at 4:36 am
LOL, Bobbi, what can I say? The obsession continues! I love dandelion greens but forget about them as an option most times.
marcieOctober 31, 2017 at 10:44 am
Robyn this meal looks so fresh and delicious, and that shrimp is perfection! I love the addition of the dandelion greens..they’re so underrated!
marcie recently posted…Easy Pumpkin Pie Bars with Oat Crust
RobynNovember 1, 2017 at 4:34 am
I forget about dandelion greens, Marcie, and I’m not sure why because they are just chock full of nutrients. And their flavor is strong enough that it really adds a kick to a meal 🙂
John/Kitchen RiffsNovember 1, 2017 at 10:02 am
Dandelion greens are great! Not easy to find in stores, and when they’re available it’s usually only for a few weeks in spring, but love them when I can find them. This looks like a terrific way to use them, too. Really nice — thanks so much.
John/Kitchen Riffs recently posted…Hot Spiced Apple Cider with Rum
SheilaJanuary 8, 2018 at 10:47 pm
I did not know that Dandelion has lots of health benefits. Since I have to increase my intake of potassium-rich, will try to incorporate this more into our dishes. Thank you for sharing this valuable information and recipe.
sue | theviewfromgreatislandMarch 29, 2018 at 5:42 pm
Your photos are always so bright and cheerful, and this lemony shrimp sounds amazing!
GiGi EatsApril 14, 2018 at 10:38 pm
GIRLLLLLL I need to serve you up a few more spoonfuls of this deliciousness!! 😉 Or fine, you can spoon them up for ME and my BIGGGGGG mouth !
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RobynApril 15, 2018 at 6:43 am
Damn, this was good, SS! An order of triple shrimp coming right up!