what's for dinner tonight: shrimp and spinach pasta with pimento peppers and feta

Ingredients:

Shrimp (I only used about 1 cup)

1 lbs of linguine pasta

2 garlic cloves, minced

2 handfuls of fresh spinach

1 can of artichoke hearts

1 4 oz. container of pimentos 

2 tbsp. of chili flakes

1 tbsp. of basil

4 tbsp. of olive oil

2 tbsp. of lime juice

Salt and pepper to taste

In a big pot of boiling water, cook your noodles until al dente. Make sure to add olive oil and salt to prevent the noodles from sticking, and also to season the pasta.

In a large skillet, heat your olive oil on medium-high heat. Add the garlic, chili flakes, and basil. The chili flakes will release their heat, and the basil will release their aromas.

Add the shrimp once the garlic begins to brown.

After sauteing for a couple of minutes, add the pimentos and artichoke hearts. The pimentos added some sweetness to the dish, which really complimented the chili flakes. Saute for a few minutes.

Then add your spinach. No worries, the leaves will begin to sweat and will decrease in size dramatically. 

Season the veggies with some salt and pepper and add your lime juice.

Drain the pasta and add to the pan. Toss, toss, toss!

Add some feta cheese on top and you are set!

Nom, nom, nom...