Garlic Shrimp Pasta with Roasted Beets
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Ingredients
  • 1½ cups fusilli pasta (or two servings of your pasta of choice)
  • ½ cup of cooked quinoa- I used a mix of white, red and black
  • 10-12 uncooked shrimp; peeled, deveined and without tails
  • 1 tbsp chopped garlic
  • 1 red beet, roasted and chopped
  • 2 tsp olive oil; separated
  • 1 tsp white wine vinegar
  • 1 tsp dried parsley
  • Salt and pepper to taste
  • ½ cup chopped veggies like peppers, onions, mushrooms, corn,
Instructions
  1. Pre heat oven to 350F
  2. Scrub beets under running water, pat dry and wrap in foil
  3. Place beets on a baking sheet and bake for 1hr or until easily pierced with a fork
  4. Remove from oven and let cool
  5. Run under warm water and rub with hands to remove skin
  6. Chop and set aside
  7. While the beets are roasting, cook the pasta and quinoa according to the directions on their respective packages
  8. Season the shrimp with parsley, salt and pepper
  9. Heat 1 tsp olive oil and garlic in a small pan over medium heat for 2-3 minutes
  10. Add shrimp and cook until pink, turning occasionally- roughly 5 minutes
  11. Add in beets and veggies and saute for another 2-3 minutes
  12. Once everything is ready, add pasta, quinoa and shrimp and beet mixture to a large salad bowl.
  13. Sprinkle with vinegar, remaining olive oil and more salt and pepper if desired
  14. Mix well and serve
Recipe by Diary of an ExSloth at https://exsloth.com/garlic-shrimp-pasta-roasted-beets-recipe/