Shrimp Primavera with Lemon-Rosemary Pasta

Aren’t you sick of Paleo? I mean, you guys have witnessed, I have done Paleo meals like….6 times already. I’m exhausted. And I’m pretty sure I’m still overweight. So, I’m checking out of this hell hole. It doesn’t work.

You heard it here first. Spread the news like wildfire.

One of my favorite things about myself is that I was never in a collegiate fraternity. That being said, I love carbs and eating. Also, that being said, the first thing has nothing to do with the second. Or anything. I just felt it needed to be said.

That being said, I love this meal because it satisfies my inherent need for carbs. When I say “inherent,” I mean that my soul thirsts for carbs. Kind of like in the way the deer panteth for the water, if you catch my drift.

This meal is so thoroughly delicious and satisfying but afterwards, you don’t feel like you went Godzilla on a Tokyo of carbs. So, for that, you’re welcome.

Shrimp Primavera with Lemon-Rosemary Pasta

Shrimp Primavera with Lemon-Rosemary Pasta

1 lb. Peeled & Deveined Shrimp

1 Large Spoon of Coconut Oil

Salt & Pepper

Paprika & Chili Powder

Handful of Cherry Tomatoes, sliced

1 Zucchini, julienned

Small Jar of Capers, rinsed

Small Jar of Artichoke Hearts, rinsed

Bag of Spinach Leaves

Lemon-Rosemary Sauce:

1 Large Lemon, juiced

2-3 Cloves of Garlic, minced

1 Large Sprig Rosemary

1 Large spoon of Coconut Oil

I actually started the sauce first to let it simmer while I cooked everything else. Basically, just combine everything in a small Lemon-Rosemary Saucesaucepan and cover it over low heat. Once it starts to bubble, stir it a little and let the all the flavors combine like they were made for each other. Cause, basically they were.

In a large skillet, melt down the coconut oil and toss in the shrimp with the seasonings. Cook over medium heat for about 5-10 minutes, or until they’re pink and tender.

Toss in everything besides the spinach and let it simmer for about 15 minutes, stirring often. This will make the zucchini and tomatoes so tender and luscious without making them mushy. When you’re about ready to eat, mix in the spinach leaves and cook for 5 minutes. If you cook them too long, they lose all of their texture and just get weird. In the bad way. Not in the "It's Friday night, let's get weird!" kind of way.

For this recipe, I used the Healthy Harvest angel hair pasta because it makes me feel a little better about carbs. Not that I care enough to abstain completely. When they (or whatever noodles you choose) are done cooking, drain well and mix in your sauce, withholding the rosemary sprig. You will be amazed; I wanted to just eat the noodles for the rest of my earthly days.

Serve the Shrimp concoction over the noodles and bask in your heavenly culinary genius.Shrimp Primavera