Shrimp and Spinach over Whole-Wheat Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season shrimp with salt and pepper then place in vacuum seal bag with 1 tbsp olive oil, garlic, chicken broth, lemon juice, and dried basil. Make sure the contents of bag are evenly distributed before vacuum-sealing (here’s our DIY vacuum-sealing guide). Add bag to a Suvie pan, cover with water and load into upper right zone of Suvie. Add spinach to another Suvie pan and load into upper left zone of Suvie. Pour whole-wheat pasta into starch pan and load into Suvie.

Step 2

Fill reservoir, enter My Cook > Multi-Zone settings and cook now or schedule. My Cook > Multi-Zone Protein: 125°F for 1 hour Vegetable: 8 minutes Starch: 2 minutes

Step 3

Drain the water from the shrimp pan then pour the contents of the vacuum-sealed bag into the pan. Combine the cornstarch with 2 tbsp water in a small bowl then pour the cornstarch slurry into the pan with the shrimp. Stir to combine. Load back into the upper right zone of Suvie.

Step 4

Drain excess water from the spinach pan, toss with ½ tsp salt, ¼ tsp pepper and a sprinkle of olive oil. Return to upper left zone of Suvie. Broil spinach and shrimp for 8 minutes until shrimp sauce has thickened, stirring halfway through the cook.

Step 5

After the broil remove shrimp, spinach and pasta from Suvie. In a large bowl add the pasta followed by the spinach, then shrimp and sauce. Top with tomatoes, feta and chopped parsley.

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