Shrimp, Mushroom, Spinach Pasta (Quinoa & Brown Rice)


  • 1 can of coconut milk (organic). * optional
  • 2 lbs of Large Shrimp
  • 2 Bags  of Spinach
  • 1 can/jar of sundried tomatoes (with olive oil)
  • 1 tsp of minced garlic
  • 1 small container of sliced white mushrooms
  • Flavorgod Seasoning (Cajun)
  • 1 bag of pasta (Quinoa & Brown Rice)



  1. Bring to Boil amount of water designated on packaging w/ 2 tsp of sea salt
  2. Once water is boiling, add in pasta
  3. Cook for 10 minutes
  4. Drain with strainer and rinse with cold water, set aside

Shrimp Sauce

  1. Peel and devein shrimp, rinse with lemon juice or water
  2. In heated sauce pan (medium-high), pour tomatoes with half the oil in the jar
  3. Add garlic. Saute’ until tomatoes and garlic present an aroma and are tender
  4. Add in spinach, allow time for spinach to cook (stirring/sauteeing frequently)
  5. Season shrimp with flavorgod seasoning handsomely
  6. Add shrimp to spinach, garlic, and tomatoes.  Allow shrimp to cook through turning pink on both side (adding leftover oil when needed)
  7. **** Add coconut milk for thicker sauce. (optional)
  8. Allow to simmer for 5-8 min
  9. Mix in the Pasta with sauce on low.  Let simmer for 5-7 min.
  10. Enjoy!