My husband worked late on Monday so I found myself cooking dinner for one. I am always trying to use up leftover items in my fridge and pantry, and had a lovely jar of chopped sun-dried tomatoes in olive oil in my fridge that I did not want to see go to waste.
So, it is that jar of sun-dried tomatoes that inspired this light pasta dish with spinach and grilled shrimp – a perfect dish for one (or a couple, since my hubby gobbled up the leftovers when he got home from work!)
Olive Oil (2-4 Tbsps.)
Onion (1/4 to 1/2 cup, chopped)
Garlic (3 cloves, minced)
Dried Basil (1 tsp.)
Sun-Dried Tomatoes (2 Tbsps., finely chopped)
Fresh Spinach (2 to 3 oz.)
Angel Hair Pasta
Shredded Parmesan Cheese
Olive Oil (1-2 Tbsps.)
Juice from 1/2 of a Lemon
Dried Basil (1/2 tsp.)
Mix the shrimp in a bowl with the olive oil, lemon juice, dried basil, and a little kosher salt. Let the shrimp marinade on a counter top while you prepare the pasta and sauce.
Prepare the angel hair pasta according to the package. Because it is thin, angel hair pasta usually takes between 5 to 7 minutes to cook.
Stir ingredients together.
This is how it should look when completely wilted.
While the spinach is wilting (that sounds kind of sad…), oil a cast iron grill with cooking spray or a light coat of olive oil. Heat grill.
Once cooked, remove the skewered shrimp from the grill so they do not overcook. Cast iron maintains its heat for a long time, even when the stove burners are off.
Dinner is served!