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Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 4
½ pound raw, tail-off shrimp
2 tablespoons coconut oil or butter
3 cloves minced garlic
6 green onions, chopped
3 cups fresh spinach
¾ cup sun-dried tomatoes
1 lemon, cut in half
3 cups fusilli pasta (I use brown rice, gluten-free pasta)
Salt & pepper, to taste
Parmesan cheese & a pinch of crushed red pepper to sprinkle on top, if desired
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1st Keep
 Kathleen_Coe
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