Spinach Shells with Puttanesca and Shrimp (incredibean)

Serves 2

  • 4 Tbsp. olive oil
  • 1 Tbsp. shallots, minced
  • 1 Tbsp. garlic, minced
  • 6 each shrimp, cleaned and deveined (about 3 oz)
  • 1 Tspn. crushed red pepper flakes
  • 2 Tbsp kalamata olives, sliced
  • 2 Tbsp. capers, drained and dried
  • ½ cup diced tomatoes, canned with juice
  • 2 cups baby spinach, packed
  • Pinch of kosher salt
  • 2 cups incrediBEAN Spinach Shells


  1. Prepare incrediBEAN Spinach Shells per the directions on the package and set aside.
  2. In a small saucepan, heat 2 tbsp. olive oil over medium heat.
  3. Add the capers and fry lightly until they are crispy, about 4 minutes.
  4. Remove from oil, drain and set aside.
  5. In a medium size sauté pan, heat 2 tbsp. olive oil over medium heat.
  6. Add the garlic and shallots and cook gently for 2 minutes.
  7. Add the shrimp and crushed red pepper flakes
  8. Cook until the shrimp is cooked through, about 4 minutes.
  9. Add the olives, tomatoes and spinach and toss well.
  10. Season with kosher salt.
  11. Toss with incrediBEAN Spinach Shells.
  12. Serve immediately.