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Ingredients
- 2 2 2 Tbsp olive oil, divided
- 1 1 1 lb peeled and deveined raw medium shrimp
- 3/4 3/4 3/4 tsp kosher salt, divided
- 1 1 1 1/4 red bell pepper, chopped (about 1 1/4 cups)
- 5 5 1 1/4 snap peas, diagonally halved crosswise (about 1 1/4 cups)
- 1/4 1/4 1 cup chopped shallot (about 1 medium shallot)
- 10 10 10 oz uncopked gemelli pasta
- 4 4 4 cups unsalted chicken stock
- 4 4 4 oz baby spinach (about 4 cups)
- 1 1/2 1 1/2 4 cups chopped Broccolini (about 4 oz)
- 2 2 2 Tbsp white wine vinegar
- 1/2 1/2 2 oz pecorino Romano cheese, shredded (about 2 Tbsp)
- 1/2 1/2 1/2 tsp crushed red pepper.
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
Heat 1 Tablespoon of the oil in a Dutch oven over medium-high. Sprinkle shrimp with 1/4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour off any remaining drippings from Dutch oven. Add remaining 1 Tablespoon oil. Add bell pepper, snap peas, and shallot, and cook, stirring often, until vegetables are tender, about 4 minutes. Add bell pepper mixture to shrimp; cover to keep warm.
Add pasta, stock, and remaining 1/2 teaspoon salt to Dutch oven; bring to a boil over medium-high. Boil pasta, stirring occasionally, until pasta is almost tender and stock is almost absorbed, about 9 minutes. Add spinach and Broccolini; cook until spinach is wilted, 1 to 2 minutes. Stir in shrimp mixture and vinegar. Remove from heat. Divide mixture evenly among 4 bowls; top with cheese and red pepper.
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