Sandra's Easy Cooking

Spaghetti Aglio e Olio with Shrimp is an amazingly delicious and easy meal. As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimp to it and I am a happy camper for life.

The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Also, it is best if you serve it 5 minutes after its done because it tastes so much better. Trust me on that one.

I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.

My family will never ever stick to portion size when it comes to pasta. We are true pasta lovers.

Our favorite dishes are Beef and Cheese Pasta, Pasta with Beef Sauce or Chicken Fettuccine Alfredo.

Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone.

If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.

If you make Spaghetti Aglio e Olio with Shrimp, please tag me on Instagram. @sandraseasycooking #sandraseasycooking.

Yield: Serves 4

Spaghetti Aglio e Olio with Shrimp

Print

Simple, easy and delicious pasta with shrimp.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 tbsp. EVOO
• 3 Garlic Cloves sliced or minced
• 4 Oz per person deveined medium-sized shrimp, tail-on
• ¼ tsp. Sea Salt or to taste
• ¼ tsp. Chili Pepper Flakes or chili powder
• 1 tbsp. Dried parsley or 1/3 Cup Chopped Italian Parsley
• 1 cup of Pasta water read below
• Freshly grated cheese - Grana Padano or Parm Cheese
• 1 lb. Spaghetti linguini could work well, too + water + salt

Instructions

1. Put a large pot of salted water on to boil. Add pasta to the boiling water.  Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
2. Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE 
3. Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
4. Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
5. When the pasta is not quite done but very close, bring the sauce to a rolling simmer, and then pull the pasta out a pot and add it to the skillet.
6. Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
7. Grate the cheese at the very end before serving and perhaps some more parsley.

Notes

Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce.

You would just need to scoop or ladle a cup or two before the pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Superfoods Salad is such an amazing salad to surprise your insides with.

Superfood definition: A nutrient-rich food considered to be especially beneficial for health and well-being.

We eat superfood every day, and a beautiful combination of different food makes us feel good, makes us healthy.

They all doing their own thing to make us strong and give us the power to live a happy and long life.

CLICK HERE FOR MORE SALAD RECIPES

My diet is pretty balanced and my family enjoys everything, so squeezing something like this salad into our weekly menu is pretty fantastic for our body and mind.

This salad is fresh, refreshing and amazingly delicious. I hope you will give it a chance.

Let me go briefly over some of the health benefits of this amazing superfoods salad.

I wrote about so many before, but I really want you all to read about it again.

I just gave you a fraction of the information about these awesome ingredients.

If you include them in your daily menu or at least every other day, your body will thank you.

Of course, you will feel younger, healthier, energetic, less moody when you feed your body with an amazing selection of fresh, organic and colorful food.

KALE

Let us start with Kale as a fantastic ingredient of superfoods salad.

It is high in Vitamin C, and K. We all know how amazing vitamin C is for us, but eating a diet high in Vitamin K can help protect against various cancers.

It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting.

Also increased levels of vitamin K can help people suffering from Alzheimer’s disease. It is high in iron and fiber.

It is a fantastic anti-inflammatory agent and it gives you cardiovascular support.

CARROTS

Did you all know that carrots are an excellent source of vitamin A?

This essential vitamin is used by the eyes to maintain good sight.

If your skin appears dull or is showing signs of aging, you can use carrots to get your skin glowing again.

The vitamin A and antioxidants found in carrots help protect skin from sun damage.

So the harmful effects of the free radicals that are sometimes put out during normal metabolic processes.

Carrots Prevent Cardiovascular Disease, prevents and lower the risk of cancer and flush out toxins.

MUKIMAME; individual GREEN Soybeans/Edamame refers soybeans in the pod

Soybeans or Mukimame gives you energy, contains protein, fiber, carbohydrate, various amino acids and low levels of fat and sugar.

It is a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese. Makes a very healthy snack.

BROCCOLI SLAW: Broccoli stems, red cabbage, and carrots

Well, broccoli slaw is an amazing combination of powerful vegetables, which make superfoods salad even better.

The high content of vitamin K and calcium in broccoli helps in maintaining stronger and healthy bones, as well as preventing osteoporosis.

Also, a significant amount of folate has demonstrated promise in protecting against colon, pancreatic, cervical and stomach cancer.

It has Anti-Aging properties and boosts the immune system. Also, it helps to reverse and ease the damage brought by Diabetes.

We all know that cabbage is brain food. Cabbage is full of vitamin K and anthocyanins that help with mental function.

These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia.

CHECK MY AMAZON STORE

Red cabbage has the highest amount of these powerful nutrients. It helps to detoxify the body.

The high content of vitamin C and sulfur in cabbage removes toxins. These are the main causes of arthritis, skin diseases, rheumatism, and gout.

It helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.

BLUEBERRIES

Berries, especially blue like blueberries can prove to be extremely valuable for cancer patients.

Blueberries, being very rich in antioxidants such as vitamin C, vitamin B complex, vitamin E, vitamin A, copper.

Also, we have to mention selenium, zinc, and iron (promotes immunity by raising hemoglobin and oxygen concentration in blood).

It can seriously boost your immune system and prevent infections. Blueberries are amazing for you to stay and feel young.

You can prevent signs of aging like wrinkles, age spots, cataracts, osteoporosis, hair loss, etc. Blueberries go amazing with all ingredients that you can find in Superfoods salad.

NUTS and SEEDS

Nuts are an antioxidant powerhouse. Packed with protein, fiber, and essential fats, nuts are the best.

A golf ball-sized serving (about 30g) of unsalted nuts makes a vitality-boosting snack and, unlike most other options, contributes a mix of valuable vitamins and minerals.

All nuts have different nutrition credentials and will provide various health benefits.

Antioxidants help control free radicals, which are unstable molecules produced as a normal function of metabolism.

CLICK HERE FOR MORE AMAZING MEATLESS MEALS

Free radical production increases in reaction to heavy sun exposure, stress, pollution, and other causes.

Although free radicals can play a beneficial function in the immune response, owning too many can lead to cell damage.

When your level of free radicals is too high, your body is supposed to be in a state of oxidative stress, which increases disease risk.

Nuts have impressive effects on cholesterol and triglyceride levels.

Cashews, Walnuts and Sunflower Seeds 

CASHEW is still a nut in a culinary world. Cashews are one of the lowest fiber nuts, they are packed with vitamins, minerals, and antioxidants.

These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.

WALNUTS may help reduce not only the risk of prostate cancer but breast cancer as well.

Also, walnuts contain the plant-based omega-3 fat alpha-linolenic acid, which is anti-inflammatory and may prevent the formation of blood clots.

Walnuts contain antioxidants and contain a number of neuroprotective compounds, including vitamin E, folate, melatonin, and omega-3 fats.

SUNFLOWER seeds contain selenium, an essential nutrient. Studies have found it plays a role in the antioxidant function and helps reduce redness and swelling in the body.

There is an added bonus to the magnesium in sunflower seeds, it promotes a healthy mood. They contain bone-healthy minerals.

Besides calcium, your bones need magnesium and copper to stay strong. Sunflower seeds have both these minerals. As a bonus, they also contain Vitamin E, which helps ease arthritic pain.

CRANBERRIES

Dried cranberries commercial drying processes substantially reduce the vitamin A and vitamin C content, and most commercially produced dried cranberries contain added sugar.

Dried cranberries contain the same nutrients as fresh cranberries (notably dietary fiber and antioxidants).

When they are in season I love eating a handful despite their tart taste, but adding a bit of dried over my salad or cereals gives me sweet satisfaction.

Dried cranberries are a source of fiber, an important part of a healthy, balanced diet, aiding digestive health.

LEMON AND GINGER 

While lemons may seem quite acidic, they’re a surprisingly good source of an alkaline food that can help balance your body’s pH.

Studies have supported the anticancer activity of citrus limonoids, compounds that protect your cells from damage that can contribute to the formation of cancer cells.

Vitamin C in lemons helps to neutralize free radicals linked to aging. On the other hand, you have amazing ginger.

Whether we’re talking about curing a simple stomach ache or severe morning sickness, ginger has been used for thousands of years as an effective digestive aid and natural cure for nausea.

Ginger may drastically lower blood sugars and improve heart disease risk genes.

Ginger has been indicated to be effective against exercise-induced muscle pain and Anti-Inflammatory effects can help with osteoarthritis.

SOURCE
*Various sources from the internet, research, and books that focus on health and healthy eating.

You cannot expect to feel any progress if you eat clean, healthy and raw food one time a month.

You have to eat every day a rainbow and a variety of healthy food to feel great and see any changes.

IF you cannot eat some of these please omit. You can always replace it with something else.

There are so many options and seasonal produce that you can certainly replace or substitute, for example, if you do not have blueberries, then use raspberries or another kind of berries.

Equally delicious and beneficial to your health. I am not a doctor, nutritionist or vegan.

However, I do have a common sense of what works together, and this Superfoods salad works perfectly.

For example, what is healthy and what is doing amazing things for our body, mind, and spirit.

Yield: 4 SERVINGS

Superfoods Salad

Print

We will feel younger, healthier, energetic and less moody when we feed our body with an amazing selection of fresh and colorful food, such as this amazing salad.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 4 cups Fresh Kale
• 1 1/2 cup Shredded Carrots
• 1 1/2 cup Broccoli Slaw
• 1 1/2 cup Mukimame or deshelled Edamame
• 1 1/2 cup Blueberry
• 64 Cashews 16 per serving
• 1 cup Walnuts 12 to 14 halves per serving
• 1/4 cup hulled Sunflower Seeds
• 1/2 cup Dried Cranberry

Lemon-Ginger Vinaigrette

• 1 large Ripe Lemon squeeze as much as you can (if the lemon is smaller, you can use 2)
• 1/4 cup Olive Oil
• 3 tbsp. Apple Cider Vinegar or red wine vinegar
• 1 inch Fresh Ginger grated
• 1 teaspoon minced Garlic
• 1 teaspoon Dried Parsley
• 1/4 teaspoon Chili Powder
• Himalayan Salt to taste

Instructions

1. Wash all the vegetables and fruit, then prepare them by slicing, shredding, and grating.
2. Slice Kale into bite size pieces, and place in the large bowl.
3. Mix everything for lemon-ginger vinaigrette in the glass jar with a fitted lid and season with salt to taste, start with 1/4 teaspoon and taste. Close the lid and shake the jar to combine all the ingredients.
4. Pour the vinaigrette over the kale and massage it for about one minute or until the kale is tender. Squeeze the kale using your hands. You will end up with half of the size in the bowl. You got to do this step to make kale tastier.
5. Now add all the other ingredients (fruits and vegetables) and lightly toss with the kale.
6. Taste and see if you need to add a pinch or two of Salt.
7. Serve just a salad immediately or place in the container/jar with a fitted lid and keep in the fridge for up to 2 days.

Notes

Apple cider vinegar ingestion can help acid reflux, lower blood pressure, improve diabetes and support weight loss.

The benefits of apple cider vinegar come from its powerful healing compounds, which include acetic acid, potassium, magnesium, probiotics, and enzymes. * Red wine vinegar is free of cholesterol, fat, and sodium and full of anti-aging antioxidants. Unlike wine, it doesn't contain alcohol. * Massaging your kale removes the bitter and rough taste that the leaf sometimes have.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest