Shrimp in Marinara over Pearled Barley

The purpose of tonight’s post is educational. I just wanted to cover a few bases. First, marinara: not just for pizza or pasta. Put it on shrimp for the healthiest way to satisfy Italian food cravings while using stuff you probably have in the freezer and pantry. Second, barley: not just in beer. Pearled barley (especially the Trader Joe’s 10 minute barley) is the most hearty and healthy pasta substitute. FYI – Barley is a good source of manganese (supporting blood, bones and sex hormones), dietary fiber and literally 80 other nutrients. Who knew?

Shrimp in marinara over pearled barley was the perfect home late from a meeting, healthy but ready in 15 minutes dinner. And a glass of wine, because of aforementioned late meeting.

Shrimp in Marinara over Pearled Barley
(Serves 2)
1 cup pearled barley (recommend TJ’s 10 minute barley)
1 pound shrimp, frozen or fresh
1 tablespoon olive oil
1/2 lemon, juiced
1 cup favorite marinara sauce
2 tablespoons fresh basil, chopped
dash red pepper flakes
salt and pepper
2 handfuls of arugula
freshly grated Parmesan cheese 

In a medium pot, cook barley per instructions. In a large skillet, heat olive oil before adding in shrimp. Cook 2-3 minutes on one side, then flip the shrimp and add lemon juice, marinara, basil and red pepper flakes. Cook shrimp through 1-2 minutes then finish with salt and pepper.

Stir arugula and Parmesan into cooked barley. Serve barley in bottom of bowl and top with shrimp and marinara. Finish with more grated Parmesan and freshly ground pepper.


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