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Garlic Shrimp Pasta with Apple Salad

This is a great combination of dishes. It is always great to start your dinner or lunch with a great flavorful salad, especially one like this Apple salad. It combines the freshness of salad greens with the crunch and sweetness of fresh apples, and the tartness of a fresh lemon vinaigrette. Then our main course of shrimp pasta delivers a hearty healthy dish. It is made with the easiest sauce that doesn't come from a jar. All our recipes are made to be customizable, allowing you to make it your own. If you don't like shrimp, you can use chicken, turkey or fish. If you want to change the vegetable go for it and use your favorite vegetable.


Pasta whole grain- 1#

Shrimp- 1 pound

Yellow onion- 1 each sliced

Garlic- 2 tbsp minced

Tomato paste – 2 tbsp

Basil dry- 1 tbsp (your favorite dry herb)

Chicken stock- 1 quart

Parsley - ½ bunch, minced

Frozen green beans- 1 pound

1PL8 Herb Salt- to taste

Fresh black pepper- to taste

Apples- 2 diced

Romaine- 1 head sliced

Carrots- 1, julienne

Lemon juice- ¼ cup

Mustard- 1 tbsp

Honey- 1 tbsp

Cornstarch- 2 tbsp

Olive oil- 1 tbsp plus ½ cup


Garlic Pasta

1. In a large pot bring 1 gallon of water to a boil and add 2 tbsp of salt. Chef Tip: salt is used to add flavor to the pasta as it cooks. If omitting this step your sauce will taste very bland when combined. Set your timer for 12 minutes.

2. In a hot sauté pan add the olive oil and add your onions. Sauté until brown about 3-5 minutes.

3. Add tomato paste and begin caramelizing. Keep an eye on the bottom of the pan because it can burn very easy. Chef Tip: have your liquid (chicken, vegetable, beef, stock, or water) ready to prevent burning if bottom of pan gets to dark.

4. Add your garlic and mix well just until aroma.

5. Add your dry basil and mix well.

6. Add your chicken stock and mix well scraping the bottom of the pan, to release all that crust on pan.

7. Prep your cornstarch with 1 tbsp of cold liquid and mix well. Add cornstarch liquid to your sauce and stir at the same time.

8. Bring to a boil and then turn down to a simmer.

9. Add the shrimp and mix well.

10. When timer goes off for the pasta add the frozen vegetables and cook for 30 seconds.

11. Drain pasta and vegetables mix and let sit in strainer for 2 minutes to dry. Chef Tip: do not rinse pasta with water or add oil to pasta.

12. Toss pasta with shrimp garlic sauce, add the parsley at same time and mix well. Serve immediately.

Apple Salad with Honey Lemon Vinaigrette

1. Mix your apple, carrots, and romaine in a bowl.

2. In a container add the lemon juice, honey, mustard, salt, pepper and ½ cup of olive oil.

3. Shake or whisk vigorously until well combined. Taste and re-season if needed. Add 3-4 tbsp of the vinaigrette to your salad and gently toss together.

4. Serve immediately and enjoy.

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