Asparagus, Spinach, and Shrimp Tossed Pasta

I love farmers markets! Especially the one in OB. I always get really inspired from the fresh ingredients and different flavors. The crazy thing I saw on my way out was a garlic spread. It tasted like cilantro, garlic, and good oil creamed together. But there was no butter but flax seed oil so it was heart healthy. I started to think instead of putting this on bread, how good it would be on pasta. Went home, and this is what I came up with:

extra virgin olive oil

1 pound of shrimp, peeled and deveigned.

1 bundle of super skinny asparagus

3 green onions sliced

2 handfulls of baby spinach

4 heaping tablespoons of cilantro garlic-flaxseed oil spread

1/4 cup or so of heavy whipping cream

1/2 pound of cooked colored rotini pasta

fresh grated parmegiano oregiano shredded with a microplane

fill enough water in a stock pot to cook a 1/2 pound of pasta and set to high heat. add pasta when it comes to a boil and cook as directed.

liberally heat a couple tablespoons or so of extra virgin olive oil in a very large non stick skillet on mediums heat. The shrimp from costco already came deveined so the peels were super easy to pull off. Plus the shrimp were massive so less work for more shrimp...yea! Anyways cook the shrimp on one side and season with salt and pepper. Flip them over after a minute or so when they turn pink and season again. Then top them with the spinach and asparagus and cover to make the spinach wilt. Add the white part only of the green onions. add two tablespoons of the spread and toss to coat. Create some space in the middle add two more tablespoons of spread. pour on some whipping cream and mix. Then toss. Add in the drained pasta and toss to coat. Top with some green onions and toss again. Top with fresh grated parm. Salt and pepper to taste.

Protein, veggies, and carbs in a bowl. A delicious post run meal.