2 tablespoons coconut oil
1 (yellow) onion, diced
4 cloves garlic, minced
1 lb of shrimp
1 tablespoon Italian herbs
S & P
1/2 box (whole grain) pasta
1/4 cup pesto (I used fresh but store bought is fine!)
3 cups spinach, roughly chopped
2 tomatoes, diced
1 zucchini, diced
Coconut milk or water, to thin pesto — 🍝
Bring water to a furious boil, let pasta cook al dente. (6 minutes for whole grain spaghetti) Meanwhile, prep shrimp by rinsing (with lime or vinegar and a little water), drain and season with salt and pepper. Sautée herbs (first), garlic, zucchini and onion in hot coconut oil. Let cook until fragrant and onion is translucent – push to the edges of pan and sautée shrimp for 2 to 3 minutes max – do not overcook. Shrimp is fully cooked when pink, beginning to curl. Turn heat off and add pesto, mixing in liquid of choice to thin and let coat. Drain pasta and add to your sautée pan (heat from pasta will finish cooking your shrimp). If sauce is too thick, add pasta water 1 teaspoon at a time, plus chopped spinach and diced tomatoes. Serve immediately Serves 4 people.

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