Easy Lemon Shrimp Scampi & Dandelion Greens

Easy Lemon Shrimp Scampi with Dandelion Greens is made under twenty-five minutes, chock full of nutrients and kids love it.  What more could you ask for?

You know I’m all about simple, fresh and quick and this is the perfect dish to demonstrate that you can eat well without having to spend a lot of time in the kitchen or break the bank.  With just one box of Chickapea Pasta, one bag of Marina del Rey Shrimp and some fresh greens you’ve got dinner.  Man, I love it when I get to combine seafood and pasta – my two very favorite ingredients!

You get three choices with delicious Marina del Rey shrimp – cooked, deveined and peeled or easy peel.  I’ve always got lots on hand so you can see two options in the photo above.  Whichever you choose, you will be pleased with this plump, juicy shrimp that is so sweet and buttery it tastes like lobster!

Don’t be fooled by the color.  This delicious shrimp is actually pink in it’s raw form so that bag you see above is uncooked.  Aren’t they beautiful!

And did you know that dandelion greens contain:
  • Vitamin C and B6
  • Thiamin, riboflavin, calcium, and maganese
  • Folate, magnesium, phosphorous and copper
  • Iron for generating red blood cells
  • Potassium to help regulate heart rate and blood pressure

Ysou know I’m all over Chickapea Pasta and it’s fabulous flavor and nutritional benefits.   With the only two ingredients being chickpeas and lentils and 27 grams of protein, it’s a no brainer!  I get so excited about the fact that kids love this pasta and they’re even eating it plain – proof enough for me!

What’s your go-to quick and easy weeknight recipe?  I love hearing about what goes on in your kitchen!  Share with me on Instagram by tagging #simplyfreshdinners and I’ll share with my readers.  Cheers!

5 from 1 vote
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Easy Lemon Shrimp Scampi and Dandelion Greens

Easy Lemony Shrimp Scampi with Dandelion Greens is made under twenty-five minutes, chock full of nutrients and kids love it.  What more could you ask for?
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 150 kcal
Author Robyn Gleason

Ingredients

  • 8 oz (227g) Chickapea Pasta shells
  • 3/4 lb (340g) Marina del Rey Shrimp
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, peeled and sliced
  • 2 tablespoons freshly squeezed lemon juice
  • pinch of red pepper flakes
  • 1/2 small bunch dandelion greens (or spinach, arugula)
  • salt and pepper

Instructions

  1. Cook pasta according to package directions, rinse immediately and set aside

  2. Defrost shrimp by running under cold water for 5 minutes.  Pat dry.

  3. Melt olive oil in large pan on high heat.  Saute shrimp for 1 min, 30 seconds on each side. Remove and set aside.

  4. Add butter to pan and turn down heat to medium.  Add garlic and red pepper flakes and cook for 3 minutes. Add lemon juice and cook for one minute. Remove pan from heat and add dandelion greens, tossing lightly in butter.  Add shrimp and pasta and toss to combine.  Serve while hot.

Recipe Notes

I go heavy on the garlic but you may want to reduce it to 2 or 3 cloves.

The next time I make this, I'm going to marinate the shrimp in some Thai chile sauce, garlic, lemon and salt and pepper before I saute it.

 

Nutrition Facts
Easy Lemon Shrimp Scampi and Dandelion Greens
Amount Per Serving
Calories 150 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 52mg 2%
Potassium 22mg 1%
Total Carbohydrates 1g 0%
Vitamin A 3.8%
Vitamin C 5.9%
Calcium 0.5%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

Don’t Forget to Pin!

Add some dandelion greens for a super healthy weeknight meal!

7 Comments

  • Reply
    Jennifer @ Seasons and Suppers
    October 26, 2017 at 8:27 am

    What a lovely dish! I love lemon pasta and lemon shrimp, so together is perfect 🙂
    Jennifer @ Seasons and Suppers recently posted…Baked Rigatoni with Brisket RaguMy Profile

  • Reply
    Healthy World Cuisine
    October 27, 2017 at 8:36 am

    Hiya Robyn! I was just SHOCKED to see a recipe with shrimp… LOL This sounds amazing. We have never cooked with dandelion greens and can’t wait to try it. Sharing of course. Wishing you a super weekend!

    • Reply
      Robyn
      November 1, 2017 at 4:36 am

      LOL, Bobbi, what can I say? The obsession continues! I love dandelion greens but forget about them as an option most times.

  • Reply
    marcie
    October 31, 2017 at 10:44 am

    Robyn this meal looks so fresh and delicious, and that shrimp is perfection! I love the addition of the dandelion greens..they’re so underrated!
    marcie recently posted…Easy Pumpkin Pie Bars with Oat CrustMy Profile

    • Reply
      Robyn
      November 1, 2017 at 4:34 am

      I forget about dandelion greens, Marcie, and I’m not sure why because they are just chock full of nutrients. And their flavor is strong enough that it really adds a kick to a meal 🙂

  • Reply
    John/Kitchen Riffs
    November 1, 2017 at 10:02 am

    Dandelion greens are great! Not easy to find in stores, and when they’re available it’s usually only for a few weeks in spring, but love them when I can find them. This looks like a terrific way to use them, too. Really nice — thanks so much.
    John/Kitchen Riffs recently posted…Hot Spiced Apple Cider with RumMy Profile

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