Spinach Pastrami Wraps For 2 Recipes

GARLIC SHRIMP AND SPINACH PASTA

Garlic Shrimp and Spinach Pasta image

This meal is quick and easy! You only need one pan to prepare and it's really quite healthy as well! I came up with this recipe with ingredients I had handy in my fridge, freezer, and pantry.

Provided by Logans Mama

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb thin spaghetti
20 -24 cooked de-veined jumbo shrimp (Frozen)
8 -9 garlic cloves
1 (8 ounce) bag spinach
1 large onion
1/2 cup margarine or 1/2 cup butter
1/2 cup extra virgin olive oil
salt
pepper

Steps:

Thaw and pat dry shrimp, set aside to bring to room temperature.
Boil water for pasta.
Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
Finely chop onion.
In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
Add onion and garlic.
Add pasta to boiling water.
Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
Add shrimp, fresh ground pepper, and salt to taste.
Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
By this time, your pasta should be ready for draining.
Drain pasta and add to your shrimp and spinach mix still in the pan.
Toss thoroughly and plate.
Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

Nutrition Facts : Calories 841.3, Fat 53.7, SaturatedFat 8.4, Cholesterol 212.8, Sodium 525.2, Carbohydrate 47.9, Fiber 1.9, Sugar 1.9, Protein 42.4

SPINACH PASTRAMI WRAPS

Spinach Pastrami Wraps image

"If you're trying to avoid carbs, wrap the meat around the other ingredients and fasten with a toothpick. Either way, they can be sliced and served for appetizers or kept whole." -Rhonda Wilkinson, Levittown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 flour tortillas (10 inches), room temperature
4 ounces cream cheese, softened
3/4 cup shredded cheddar cheese
1/4 cup chopped red onion
1/4 cup sliced Greek olives
1/2 pound thinly sliced deli pastrami
1-1/2 cups fresh baby spinach

Steps:

Spread tortillas with cream cheese; sprinkle with cheddar cheese, onion and olives. Top with pastrami and spinach. Roll up tightly; secure with toothpicks.

Nutrition Facts :

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