INGREDIENTS
1/2 lb
31-35 shrimp
1/2 tsp
Basil, dried
1
Bay leaf
12
Cherry or grape tomatoes
4
large cloves Garlic
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
1/2 tsp
Oregano, dried
1
Parsley, fresh
12
Spears asparagus
4 oz
Quinoa pasta spaghetti, gluten free and vegan
1/4 tsp
Black pepper, fresh cracked
1/2 tsp
Chili powder
1/2 tsp
Paprika
1 tsp
Peppercorns, whole black
1 tsp
Red pepper flakes
1/4 tsp
Sea salt
4 tsp
Avocado oil or olive oil
1 tbsp
Butter
2 tbsp
White wine, dry
2 cups
Water