Whole wheat pasta with shrimps and mozzarella de buffala

Hot, hot day today, it got up to 37C and I am not counting the humidity! My solution for dinner was a seafood past, fast, easy and delicious, combined with a spinach and blueberry salad. I would have added some scallops if I had them. The result was this spicy and light summer dinner, which unfortunately we had to have inside the house. At 6:30 pm the temperature was still 35C!
Can’t complain though, we wait all year for this here in Canada.
Dinner was ready in less than 30 min!

Summer seafood Pasta & spinach balsamic salad ( 2 portions)

4 portions or 2 large ones

1/2 package whole wheat spaghetti

1 pound uncooked shrimps

1 1/2 cup of mushrooms

1 cup cherry tomatoes cut in halves

2/3 cup bufalla mozzarella cut in halves

1 tbs minced fresh garlic

1/2 tsp red pepper flakes

2 1/2 tbs olive oil

salt to season

Cook the spaghetti in lots of water, following the cooking time of the package. It should be “al dente”.
Heat the olive oil and add the garlic quickly, being careful to not burn it. Add the shrimps and the red pepper flakes and cook for 2 min. Remove shrimps of the skillet and set aside.

In the same frying pan add the tomatoes, mushrooms and stir until the mushrooms are cooked, about 2 min. Add the shrimps, the cooked spaghetti and mozzarella stirring quickly for one minute, seasoning with salt.

Spinach balsamic salad

Toss spinach and arugula or any other kind of dark green you want with some fresh blueberries, cherry tomatoes, sun flower seeds, olive oil and balsamic vinegar.

Enjoy and thanks for stopping by!


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