note: if you do use fresh or frozen asparagus or broccoli cut it into small pieces first and add to the boiling water while the pasta is cooking since it needs a little more time to cook than spinach. Add 3 minutes before the pasta finishes cooking for fresh veggies and 6 minutes before for frozen.
Here's what you'll need, give or take a few ingredients. Remember this recipe is customizable so make it to your liking.
2 boxes of Mac n cheese (I use Trader Joe's organic shells and white cheddar)
Left over shrimp cut into small pieces
2 cups of fresh spinach
3 pats of butter
2 tspns dried basil use 2 tablespoons of fresh basil if you're feeling really gourmet)
1/2 teaspoon chili flakes
1 tablespoon garlic powder
1 teaspoon fresh ground black pepper
1 tablespoon sea salt
1/2 cup shredded mozzarella cheese (optional)
Juice of 1/2 a lemon
cook the pasta according to the box directions and strain.
Add the pasta back to the pot along with the butter, garlic powder, sea salt, pepper, chili flakes, basil, and the fresh spinach. Cook over a low heat for about five minutes or until the shrimp is warm all the way through.
add the mozzarella and stir in for maximum cheesy goodness.
Remove from heat, drizzle with the lemon juice and enjoy!