When I saw one of the ingredients was diced tomatoes, a thousand things went through my head. Salsa, pasta, egg casserole…you know the usual suspects. Well salsa was taken care of last week and egg casserole, well you’ll just have to wait and see but pasta – everyone loves pasta!
As hot as it is here in central Texas, I wanted something light but full of flavor. So I added some Butter, Ya’ll (in my best Paula Deen voice!) This dish is crazy simple, fast and perfect for a dinner party or casual lunch.
1 lb. Shrimp, peeled
1 bag of baby Spinach (5 oz.)
1 can of Hunt’s roasted garlic diced tomatoes
8 oz. Angel hair pasta
½ medium Onion, diced
2 tbsp. butter
1 tbsp. Italian Seasoning
- Heat water for pasta and cook as indicated on package.
- Once the pasta is in the water, in a skillet over medium heat, sauté onion in butter for 3 minutes.
- Add shrimp and cook for 5 minutes.
- Add pasta, tomatoes, spinach and seasoning. Stir for a few minutes until all ingredients are hot and serve.
Active time – 25 minutes
*Time stated includes cutting veggies and peeling shrimp.
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**HEB and Con-Agra has provided compensation for this post. All opinions, recipes and photos are my own.