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Creamy Arugola shrimp with Quinoa
This is one of my favorite shrimp dishes, as it is savory and satisfying, but without being too heavy. I make this with pasta a lot, but this time, I thought I would change it up a bit by serving it over Quinoa. I'm glad I did!
Ingredients (serves 2):
Cook Quinoa as directed. Heat Oil in a pan and add garlic and onion. Cook for about 2 minutes. Add shrimp and cook until they turn pink. If you have pre-cooked shrimp, cook until heated. Ad the white wine, cook for another 2 minutes. Add the heavy cream and the tomato paste and stir until desired thickness. Add cherry tomatoes. Salt and pepper to taste. Turn the heat off and mix in the arugola. Serve over Quinoa.
Bon Apetit!
This is one of my favorite shrimp dishes, as it is savory and satisfying, but without being too heavy. I make this with pasta a lot, but this time, I thought I would change it up a bit by serving it over Quinoa. I'm glad I did!
Ingredients (serves 2):
- 2 cups of uncooked Quinoa
- 3 cups shrimp (the mini kind)
- 2 gloves of garlic, minzed
- small onion, diced
- Two handful fresh Arugola
- Two cups of cherry tomatoes
- 1.5 cup heavy cream
- 1 table spoon tomato paste
- splash of fruity white wine
- salt and pepper to taste
Cook Quinoa as directed. Heat Oil in a pan and add garlic and onion. Cook for about 2 minutes. Add shrimp and cook until they turn pink. If you have pre-cooked shrimp, cook until heated. Ad the white wine, cook for another 2 minutes. Add the heavy cream and the tomato paste and stir until desired thickness. Add cherry tomatoes. Salt and pepper to taste. Turn the heat off and mix in the arugola. Serve over Quinoa.
Bon Apetit!