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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Lemony Shrimp Pasta

Lemony Shrimp Pasta

The Break Down:

(Serving Size: Approximately 4)

  • Raw, Peeled & Deveined Shrimp - 1.5 lb (approx 8-10 large)

  • Asparagus - 1 bunch, chopped (approx. 2 inch pieces from stems down)

  • Parsley - 1/2 bunch, minced

  • Lemon - Juice of 3

  • Shallot - 1, chopped

  • Garlic - 2 cloves, minced

  • Spaghetti or Linguine - 1 box (I use Banza Spaghetti)

  • EVOO - 2 tbsp

  • Unsalted Butter - 1 tbsp

  • White Wine - 1/2 cup

  • S&P


How to:

1. Set a pot of water on the stove over high heat and bring to boil for your pasta. Before water reaches a boil, be sure to add salt to the water for the pasta

2. While water boils, ensure that the shells are removed from your shrimp, then toss in a bowl with salt and pepper and set aside

3. In a deep saute pan, add 2 tbsp of EVOO and 1 tbsp of unsalted butter over medium-high heat

4. Once butter has melted and pan is hot, toss in the shallot and a dash of salt and pepper

5. As shallot begins to yellow, add in the garlic cloves and mix - ensuring that the garlic does not burn

6. Add the shrimp to the pan - along with the lemon juice and white wine. Add pasta to the boiling water at this time

7. Cook the shrimp until they become pink (or you see no more grey bits)

8. Lower heat and add in the asparagus and parsley, plus a dash of salt and pepper and mix

9. Once pasta has reached al-dente (about one minute prior to done) poor 1/4 cup of pasta water into the pan with the shrimp and vegetables and turn heat to medium

10. Drain the remaining pasta water in the sink and add the pasta into the saute pan

11. Toss pasta for one minute over heat and then remove from stove

12. Serve immediately

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