1 box of Barilla Veggie Spaghetti (carrots & Tomatoes)
About 17 Mushrooms
1 Red onion
1 White onion
1 large zucchini
Marsala cooking wine
1 tsp black mustard seeds
1 tsp cumin seeds
1 green chili
Salt Free Garlic & Herb spice
Himalayan salt (to taste)
Chop up all ingredients to size preference.
Heat up olive oil, then add in ginger, garlic, cumin, black mustard seed and green chili. After about a minute turn down heat to medium high and add red and white onions. Stir and let cook for a few minutes, then add the tomatoes. Sprinkle on some salt free garlic and Herb spice, sweet basil and let cook for a couple of minutes.
Add zucchini, stir and cook for a couple minutes. Then add the mushrooms and stir and cook for a few minutes. Do not over cook veggies. At this point add in some Marsala cooking wine...the amount is per your preference of how sauce you want it. Let simmer for just a few minutes as it blends in all the flavor. Once done, as in the veggies seem slightly undercooked, sprinkle the cilantro over it and cover. Leave it on the lowest heat and let it sit a few minutes as you get the pasta and shrimp ready.
In a separate pan follow instructions for cooking the spaghetti.
In a separate pan heat up some oil and when hot add the shrimp. I used jumbo shrimp, so I cut them into bite side pieces. Dab them well to remove moisture before putting them in the hot oil. If you don't do this it will become very watery and fishy tasting. Keep the heat at a high level, as it will expel some liquid and it will slowly disappear. Sprinkle a generous amount of garlic powder and stir or shake pan to coat shrimp peaces. Cook until it's a desired stage...I like the shrimp coated garlic to get a little crispy.
When pasta is done, serve the veggie sauce over it and sprinkle the cilantro and shrimp on top and enjoy! Sriracha hot sauce optional:) For me, it's always essential!