Welcome to a symphony of flavors where the sea meets the garden! In today’s recipe, we’re celebrating the harvest with a dish that’s as vibrant on the plate as it is nourishing for the body. Inspired by the finest picks from the Love and Vegetables seed collection, this recipe for a Shrimp & Greens Pasta Bowl features a medley of sautéed spinach and kale, tender gluten-free spaghetti, and succulent red shrimp, all crowned with a perfectly soft-boiled egg and a zesty touch of lemon.
Ingredients:
- 8 large shrimp, peeled and deveined
- 2 cups spinach, fresh from the garden
- 2 cups kale, freshly picked
- 1 soft-boiled egg
- 2 ounces gluten-free spaghetti noodles
- 1 lemon wedge for garnish
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh basil leaves, a generous handful
- Salt and pepper to taste
- Extra-virgin olive oil
- Optional: A sprinkle of chili flakes for a fiery kick
From Our Seed Packets:
- Spinach - Try our Bloomsdale Spinach for its rich flavor and excellent nutritional profile.
- Kale - Our Lacinato Kale seeds will give you that hearty texture and deep green goodness.
- Basil - The Italian Large Leaf Basil is perfect for adding that fragrant, herby finish.
Instructions:
- Prep the Pasta: Cook the gluten-free spaghetti noodles according to package instructions until al dente, then drain and set aside, keeping them warm.
- Cook the Shrimp: Season the shrimp with salt and pepper. In a skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and sauté until they are cooked through and have a nice red color, about 2 minutes on each side. Remove from the skillet and set aside.
- Sauté the Greens: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Toss in the spinach and kale, cooking until the greens are just wilted. Season with salt, pepper, and optional chili flakes.
- Assemble the Bowl: Twirl a serving of spaghetti onto the center of a bowl. Arrange the sautéed greens and shrimp around the pasta. Carefully place a soft-boiled egg, halved, atop the pasta nest.
- Garnish and Serve: Tear fresh basil leaves and scatter over the bowl for a fresh, herby aroma. Squeeze the lemon wedge over the dish to add a burst of citrusy brightness. Drizzle with a bit more olive oil, if desired.
- Enjoy: Dive in and enjoy the blend of warm, comforting pasta with the fresh, oceanic flair of shrimp and the earthy richness of garden-grown greens.
Grow Your Ingredients:
At Love and Vegetables, we believe the freshest ingredients make the best meals. That’s why we offer a range of seeds to grow ingredients right in your backyard. After enjoying this dish, why not explore our seed packets to grow your culinary garden? With our Gourmet Salad Greens Pack, you’ll have a continuous supply of greens for dishes just like this one. And don’t forget our Culinary Herb Pack to keep your kitchen stocked with fresh basil and more.
Bon appétit and happy gardening!
