Ingredients

Scale

1 pound large shrimp, peeled and deveined
8 ounces whole wheat pasta
4 tablespoons olive oil
4 garlic cloves, minced
1/2 cup halal butter (substitute for lard/pork-based fats)
1 cup cherry tomatoes, halved
2 cups baby spinach, fresh
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (dairy-free alternative available)
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste

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Instructions

Heat olive oil and butter in a large pan over medium heat
Add garlic and sauté for 2 minutes until fragrant
Sauté shrimp for 3-4 minutes until pink and opaque
Add cherry tomatoes and red pepper flakes; cook 3 minutes until softened
Stir in spinach and lemon juice, wilted for 1-2 minutes
Bring salted water to boil, cook pasta al dente
Drain pasta and add to the pan with the garlic mixture
Toss to coat; top with Parmesan cheese and parsley
Serve immediately with additional herbs if desired

Notes

Scallops can substitute shrimp for dietary preferences
Use vegan Parmesan for dairy-free version
Add cooked chicken or tofu if increasing protein further
Store leftovers in airtight containers for up to 3 days
Best served fresh, but can be reheated gently

Author: Amelie Harper
Prep Time: 15
Cook Time: 20
Category: High Protein Meals
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

Nutrition

Serving Size: 1.5 cups (pasta dish)
Calories: 420
Sugar: 3g
Sodium: 900mg
Fat: 15g
Saturated Fat: 7g
Carbohydrates: 50g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg