This Mediterranean-inspired dish helps you pack a healthy serving of spinach into a delicious seafood dinner. We use the marinade for the shrimp to achieve a garlicky, lemony, shrimpy sauce that coats the pasta and spinach. Topped with tomatoes, feta and parsley this meal has a light and fresh taste. We used whole-wheat pasta in this dish, but you can use any pasta or rice you like. You could also add a bit more spinach and skip the pasta entirely.
Shrimp and Spinach over Whole-Wheat Pasta
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- ½ cup chicken broth
- 2 tbsp lemon juice
- ½ tsp dried basil
- 8 oz whole-wheat pasta
- 4 cups chopped fresh spinach
- 1 tbsp cornstarch
- 1 cup cherry tomatoes, quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Directions
1) Season shrimp lightly with salt and pepper then place in vacuum seal bag with 1 tbsp olive oil, garlic powder, chicken broth, lemon juice, and dried basil. Make sure the contents of bag are evenly distributed before vacuum-sealing.
2) Place bag in a Suvie pan, cover with water, and load into bottom zone of Suvie. Place spinach in another Suvie pan and load into the top zone of Suvie. Enter cook settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 125°F for 1 hour
Top Zone: Sous Vide at 125°F for 1 hour
3) Place whole wheat pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 2 cups, 9 minutes
4) After the cook, remove spinach and shrimp from Suvie. Drain the water from the shrimp pan. Pour the chicken broth mixture into the now empty Suvie pan, setting aside shrimp in a separate bowl. In a small bowl, stir cornstarch and 2 tbsp water together until smooth, then pour the mixture into the pan with the chicken broth. Return pan to Suvie.
5) Season spinach with 1/4 tsp salt, ¼ tsp pepper and a drizzle of olive oil. Return to Suvie. Broil spinach and sauce for 10 minutes until sauce has thickened, stirring halfway through cooking.
6) Remove pans from Suvie. In a large bowl add the pasta followed by the spinach, then shrimp, and then sauce. Top with tomatoes, feta and chopped parsley. Season to taste with salt and pepper.
