🍤 Shrimp & Spinach Pasta

Sastojci

1 bag Royal Reds from Argentina (Salt Lick sells them in frozen section) 16-20 shrimp, thawed.

3/4 lb pasta (fettuccine, linguini, your choice)

Olive oil

1/2 cup white wine

1/2 Vidalia onion, diced

Fresh garlic, 2 cloves

1 bag fresh baby spinach* (or box frozen, cooked and drained)

2 cups Half- half or whipping cream

Butter

1/3 cup Parmasean cheese (add as much as you like)

Salt, pepper and Paprika

* use any vegetable. Broccoli, shrooms and red peppers work well.

Upute

Add 3/4 lb pasta to boiling water and cook according to directions.

While pasta cooks, heat olive oil in large skillet to medium-high and add diced onions.

Sauté until fragrant (3-5 mins)

Season shrimp with salt, pepper and paprika. Add shrimp in single layer to skillet and cook 2-3 minutes per side, until just turns pink. Remove from skillet and set aside. Work in batches until all shrimp are cooked.

Add more oil and some butter to skillet. Heat to medium. Add fresh garlic, diced. (2 cloves)

Add fresh spinach and cook until wilting. Remove and set aside. (Toss into bowl with shrimp)

Add 1/2 cup white wine to skillet and boil down until there’s 25% liquid left.

Stir in 2 cups cream (and a little butter) and bring to light boil, stirring frequently. Once it begins to bubble, reduce to simmer for 2 minutes.

Add Parmesan cheese. Stir until creamy.

Drain cooked pasta and add to skillet. Toss in the shrimp and spinach and mix well.

Squeeze fresh lemon on top of shrimp or add lemon zest, if like.

Serve immediately. Enjoy!

Fresh parsley on top is nice touch.

Bilješke

You can make this recipe without the cream, too. Just add enough oil and butter to coat the pasta well before adding the shrimp and spinach at the end.

This is Rob’s favorite dinner. 😁