The 352 Day Nutritional Challenge: Recipe #8: Shrimp Linguini and Fresh Garden Spinach Salad

 

As we continue on our nutritional challenge, I want to address why it's so important not only to overall health, but also to weight loss to avoid processed foods that contain preservatives. As noted, we're not orienting this cookbook toward weight loss per se; however, weight loss does happen as a side effect. You may wonder why (other than the obvious nutritional advantages) to avoid processed foods if you do want to lose weight. 

Studies have shown that preservatives can cause hormonal problems and disrupt the process that communicates to our brains that we're full. When the signal that says we're full gets disrupted, we are more likely to eat too much -- and hence, gain weight.

Thus, I have said the benefit of the our Challenge to eat only fresh foods that don't contain preservatives is weight loss. And I will continue to emphasize, weight loss will not be fast or like some fly-by-night fad diet. It will occur over time and commitment to our program. I don't mind eating fresh and cooking nutritious meals. I enjoy fresh food so much more, and using spices to make it more flavorful vs. sauces (that unless you make it from scratch can also be time consuming).  

The highlight of this shrimp linguini meal is really the salad, and I have to give credit to my life partner Ryan who prescribed ALL fresh from the produce section, and no bagged vegetables. I buy produce like carrots in bags, but I discovered based on his advice the carrots you can pick out of the bins taste sweeter and yummier. Also, another fun part of cooking when you're in a relationship is to do it together, especially with Covid-19 and the limited activities available. I love cooking with Ryan by my side. 

So, let's get the goodies ...

INGREDIENTS - SHRIMP LINGUINI

Wheat Linguini

1 lb Fresh Shrimp (purchase in seafood section)

Olive Oil

2 Cloves Fresh Garlic

4 TBSP Fresh Butter

1 TBSP Chipotle Spice (or Red Pepper Flakes)

Salt

1/2 Cup Lemon Juice

2 Cups White Wine 

Step 1 - Boil wheat linguini, add 1 TBSP olive oil, and a 1 TSP salt. Boil it until it's al dente.

Step 2 - In a separate pan, melt the butter, add chopped-up fresh garlic and chipotle spice (I personally like this spice, but other recipes indicate red pepper flakes). Pour mixture into a small cup for dipping shrimp.

Step 3 - Take the olive oil and pour a light layer over grill pan. Now add the shrimp and let it cook for 30 seconds. 

Step 4 - Pour the white wine and lemon juice into the grill with the shrimp - let simmer for no more than 8 minutes.

Step 5 - Take the linguini, drain, and plate it. Then take the shrimp and juice from the grill and pour it over the linguini. 

INGREDIENTS - FRESH GARDEN SPINACH SALAD

1 Cucumber

3 Whole Carrots

3 Slices of Red Onions

1 Whole Spinach Bunch

Handful of Sharp Cheddar Cheese

Small Bunch of Broccoli

Small Bunch of Cauliflower

Dressing -- Your Choice (I used Ranch) 

Step 1: Cut up all of the vegetables into bite-sized pieces. 

Step 2: Cut up the spinach and place it in a large bowl. 

Step 3: Add all of the vegetables and top with cheddar cheese.

Now use tongs and put the salad into individual bowls alongside your shrimp linguini. Enjoy!