Cannabis Shrimp Mushroom Garlic Pepper Spinach Pasta

When I was creating my second cannabis cookbook, I ate this almost twice a week for nearly 4 months. I was absolutely addicted to this buttery garlic pasta and the melody of flavors from the shrimp and the veggies!

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves 2

Ingredients:

1/2 pound angel hair pasta, cooked al dente and drained

1/2 cup cannabutter or cannaoil or 50/50 of each

1/4 cup garlic minced

1 cup shrimp, deveined

1/2 cup mushrooms, sliced

1/2 cup spinach

1/2 cup green and/or red peppers, diced

2 tablespoons salt

1 tablespoon ground black pepper

1/4 cup parmesan cheese, grated or shredded

2 tablespoons parsley

Directions:

1. In a large pan over medium-low heat, add the cannabutter or cannaoil or a combination of the two. Add the garlic and cook for 3 minutes or until the garlic becomes fragrant.

2. Add the shrimp, mushrooms, spinach, and peppers.

3. Season with the salt and pepper. Cook for 10 minutes or until the shrimp is no longer translucent and have turned opaque.

4. Add the cooked pasta and toss to coat.

5. Cook for an additional 5 minutes, tossing often to coat the pasta well in the cannabutter or cannaoil.

6. Garnish with parmesan cheese and parsley before serving.