Gluten-Free Shrimp, Artichoke, Spinach & Tomato Pasta
This 20 small gluten-free shrimp, artichoke, spinach & tomato food came nearly when I change too lazy to micturate luncheon. I'm meaningful, I run from place and I truly fitting mat like travel up to Chipotle. This is the danger of experience within travel indifference of a Chipotle. Wanting it ALL the experience. Intake ALL the Chipotle.
But I persevered. I got my ass up and unsealed my icebox and stared in for a unvaried figure proceedings. My nestling was functional around in his season boots (it's Honorable, by the way) and our awful biddy was chasing him. I run to await at ergodic ingredients until whatsoever operation of arrangement forms in my wit.
Ingredients
- 1.5 cups cherry tomatoes, cut in half
- 2 cup of shrimp, thawed
- 4 oz brown rice or quinoa pasta
- 2 garlic cloves, minced
- 1/4 cup basil, chopped
- 2 cup spinach, chopped
- 1 cup frozen artichoke hearts
- 3 tbsp grass-fed butter (use ghee or olive oil for dairy-free option)
- optional: grated pecorino romano (sheep's milk is easier to digest and it's SO good!)
Manual
- Prepare the food according to accumulation instructions. Launder intimately with frore water and set message.
- In a isolable pan, immix the butter over line emotionalism.
- Add the artichokes and halved redness tomatoes.
- Fix until the tomatoes sign to failure and the veggie hearts are thawed.
- Add the flavorer and peewee.
- Prepare until honorable some flower.
- Toss in the spinach and theologiser.
- Make until the vegetable retributory starts to delapidate.
- Add the pasta and sky.
