Ingredients
- 8 cups baby spinach
- 1 cup stelline pasta
- 4 tablespoon reserved pasta water
- 1 lb medium shrimp, shelled and deveined
- 1/2 cup chopped fresh cilantro, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon sea salt
- 1 1/2 cups Tropical Fruit Avocado Pepper Salsa
Instructions
- Boil the Stellini pasta for 5 minutes; strain and set aside. The pasta will only be partially cooked and will finish cooking in the oven.
- Preheat the oven to 350F.
- Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
- Place 2 cups spinach in center of 1 half of each piece of foil.
- On top place 1/4 cup of the stelline.
- Place 1 tablespoon of the reserved pasta water on top of the stelline.
- Combine the shrimp, 1/4 cup cilantro, oil and 3/4 teaspoon salt in a bowl.
- Evenly divide amongst the 4 foil packets and place on top of the stelline.
- Fold foil to close and crimp edges to seal forming a pocket. Be sure to leave at least a 2” space all the way around between the food and crimped edges to allow for the steam to build up inside.
- Bake for 15-20 minutes or until the shrimp is pink.
- Remove from the oven and carefully open up (watch your face from the steam!).
- Set the foil right on the plate and eat out of that or you can scoop up the contents and plate that way.
- Serve with a few heaping spoonfuls of the Tropical Fruit Avocado Pepper Salsa.
