One of the odd side effects of the new semester is that my week days and week nights have been busy and my weekends have been chill. I am not complaining, because it leave time for kitchen experimentation. I’ve been itching to cook shrimp for the past few weeks and decided that Sunday was the night.

I started this party with 1/2 an onion and 2 cloves of garlic chopped and sauteed in EVO at medium heat. Keep at medium heat while cooking.

I then added a 1/2 lb of shrimp and added it to the pan.I also salt and peppered it.

Let it cook.

Get ready to make the sauce! With 1 can of diced tomatoes, basil, and crushed red pepper.

Let it simmer, adjusting the spices for about 7 mins. I like my sauce milder so I added more basil and less crushed red pepper. After 7 mins I added a hand full of spinach.

I warmed it with the shrimp and let it cook down. While all of this was happening, I cooked two servings of pasta (yeah leftovers for lunch) until al dente. Combine the pasta with the sauce and heat up a little bit.

Serve with parm topping!

Tasty, simple, and exactly what I wanted! We all know I love pasta and it was nice to make a quick and easy marinara sauce to go with it. It would be easy to kick this up a notch with roasted veggies, more spicy seasoning or some fresh herbs. The left overs reheated well. I’m a little iffy on reheated shrimp. It’s a bit tougher and has that “fishey” taste. Overall, it wasn’t too bad after reheating. I think I will make this dish again!

In other news: My new, more cushioned running shoes came in today. I’ve been resting my foot after a crappy run on Saturday waiting for my new shoes. After I got them I went for a 3 mile run with .5 miles of walking on either end of the run. It felt pretty good! I continued to roll my foot on my ball and iced it. Fingers crossed that this situation has resolved itself!