This is a lighter version than my usual go-to. It's a little less butter, and instead of copious amounts of white pasta, it includes quinoa as the main grain.
3/4 cup uncooked quinoa (I used a mix of traditional and red just for color)
1/2 pound cooked or uncooked shrimp
1 small onion
3 cloves of garlic
2 tablespoons butter
1 tablespoon olive oil
1/3 cup white wine (any brand/vintage you like to drink; I used Chardonnay)
1/2 teaspoon red pepper flakes
1/2 cup shredded Parmesan cheese
salt pepper
3 tablespoons fresh parsley
1 lemon
Begin by cooking the quinoa. Follow the directions on the package. To add flavor, replace some (or all) of the water with vegetable stock.
In a pan, combine the butter and olive oil. Over medium heat, sauté the onion and garlic for a couple of minutes. Then toss in the cooked shrimp. Season with salt and pepper. Cook another couple of minutes. Now pour in the wine, and add the cheese and red pepper flakes. Once the quinoa is ready, toss that in as well. Cook until most of the liquid has evaporated.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.