Tina absolutely loves this dish because it’s gluten free and full of fiber from the buckwheat noodles. Buckwheat noodles and shrimp offer a good amount of protein as well. If you prefer to go vegan, add tofu or tempeh instead of shrimp.
Buckwheat noodles originated in Japan in the late 1800s. Also called soba noodles, they’re made from buckwheat flour. Buckwheat noodles are fat and cholesterol-free, and are a good source of manganese and thiamine. Since buckwheat does not contain gluten, these noodles are a good choice for people following a gluten-free diet.
You can either pick up your favorite tomato sauce from the store or try and make your own. If you do decide to go with grocery-bought sauce, pick one where sugar is NOT listed in the first four ingredients.
2 tablespoons olive oil
4 cloves of garlic chopped
1 sweet onion sliced and chopped
1 pound medium or large shrimp (shell removed, keep the tail)
1/4 cup fresh basil chopped
4 cups baby spinach
buckwheat noodles (1/2 cup to 1 cup per serving)
Add buckwheat noodles to boiling water and cook for about 5-7 minutes or until al dente.
Turn stove top on medium heat. In saute pan add olive oil and heat then add chopped garlic and saute until toasted followed by the sliced onion. Continue to saute until wilted. Add shrimp and cook until shrimp turn pink. Add basil and continue to sauté and then add baby spinach, once spinach is cooked remove from heat.
Add noodles to a bowl or a plate and top with spinach/shrimp sauté then add tomato sauce.