POP Nutrition: Jumbo Wild Blue Shrimps With Homemade Marina & Brown Rice Shells

Hi guys,

Hope your week is going great. I love cooking form scratch and my boyfriend is half Italian so he absolutely loves pasta. I was watching a cooking show and that gave me an idea for Marinara sauce. It’s simple, it easy, but still so so delicious. You can add any toppings: chicken, sausage, shrimp – imagination is all yours.


  • 7 med tomatoes
  • 1 large red onion
  • 2 tbsp spices de provence
  • 2 tbs grape seed oil
  • 1 tbsp red pepper flakes
  • 4 cups of brown rice shells pasta
  • 3 green onions
  • 1/4 cup buckwheat flour (optional)
  • basil leaves for garnish
  • 16 oz wild blue shrimp

Cooking Steps:

  1. Using a heavy bottom pan, add oil, hopped onions, spices. Let cook for 3  min so that onion saturates in the spices flavors.
  2.  Add chopped green onions and tomatoes.
  3. Simmer on low for 45 min or until the sauce is reduce twice in volume and there is not too much liquid. I added buckwheat to m y sauce to make the sauce thicker. I prefer a heartier consistency but it is totally up to you. Keep steering often to prevent burning.
  4. Add shrimp and cook for another 5 min.
  5. Meanwhile boil water. Add 1 tbsp oil, fold pasta shells, and cook in boiling water for 10 min or until cooked to taste.
  6. When ready drain and fold pasta into the sauce.
  7. Garnish with basil leaves and enjoy. Easy as that.


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