Webfor the orzo 2 Tbsp olive oil 1 1/2 cups orzo pasta, uncooked 3 cups chicken stock (or seafood stock, or water), heated until boiling 1/4 tsp salt for the lemon garlic …
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WebReduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick. Remove …
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WebBring to a simmer. Add parmesan and lower the heat. Simmer for a few more minutes for a creamy consistency. Add parsley, spinach and shrimp and let simmer just …
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Web1. Low Carb Lettuce Wraps. These super tasty ground chicken lettuce wraps are a great keto friendly, yet light, meal. Plus, they’re super quick and easy. With only 7 …
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WebCook until translucent. Add stock and canned tomatoes. Bring to a boil, then reduce heat to low. Simmer for about 3 minutes. Add salt, pepper, lemon zest, lemon juice, chopped …
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Heat a skillet over medium-high heat. Add the olive oil, garlic, ginger, and the shrimp. Cook, all the time stirring, until the shrimp is heated through, about 5 minutes. Add the spinach and cook, stirring, until just wilted, about 1 minute. Serve immediately. If you don’t like ginger, just omit it.
Heat a skillet over medium-high heat. Add the olive oil, garlic, ginger, and the shrimp. Cook, all the time stirring, until the shrimp is heated through, about 5 minutes. Add the spinach and cook, stirring, until just wilted, about 1 minute.
Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and 1/4 teaspoon salt and toss to coat. Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.
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