Cannabis-infused Herb Garlic Shrimp Pasta

Cannabis-infused Herb Garlic Shrimp Pasta

It’s that time of the week again. It’s time to cook with Gab, your friendly, angry chef.  Discover how to make Herb Garlic Shrimp Pasta with cannabutter. Perfect for a romantic dinner or just to treat yourself.

Watch the latest episode of MMJ America’s Cookin’ With Gab below. 

Click here to download the recipe.

This is an easy 30-minute pasta recipe. Find the cannabutter recipe on a previous episode of Cookin’ With Gab, Canna Peach Cobbler with Cannabutter.

Herb Garlic Shrimp Pasta with Cannabutter

Here’s what you’ll need before you get started:

  • Cannabutter from Green Life Production’s Baker’s Batch
  • Shrimp, de-veined and de-shelled
  • Large pot & medium pan
  • Strainer
  • Avocado oil
  • Salt & pepper
  • Oregano leaves
  • Garlic powder and cloves
  • Cayenne pepper
  • Parmesan cheese
  • Linguine
  • Lemon 
  • Parsley 
  • Spinach

Ingredients & Preparation

  • 1 ¼ lb large shrimp
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 4 cups baby spinach
  • ¼ cup parmesan cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 8 oz linguine
  • 4 tablespoons avocado oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 8 tablespoons of Cannabutter
  • Optional: Spinach

Cookin’ Time

Mince the 4 cloves of garlic while you boil 1 oz of avocado oil in 6 quarts of water. Add the linguine after water boils and stir frequently until al dente. Once the linguine is tender, strain and return the strained pasta to the life productions bakers batch for cannabutter

In a medium pan, add 2 tablespoons of avocado oil and 2 tablespoons of your cannabutter (or as desired). Melt contents over medium heat. Add minced garlic and chopped parsley leaves with a teaspoon of cayenne. Fry and stir for 60 seconds. After pan contents are prepared, add your shrimp, cooking until pink and adding salt and pepper, to taste.

Add your oregano and spinach. 

Once the shrimp and sauce are properly cooked, add those ingredients to the pot with the cooked al dente linguine. Fold in a half cup of cannabutter then stove to medium-high heat for 5 minutes. Squeeze half a lemon (as desired).

Finish off with some garnish (if you want).

And then enjoy!

The original recipe can be found here. Order your Baker’s Batch or all of your cannabis products from our online Las Vegas dispensary menu.

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