Farfalle with Shrimp, Spinach and Green Olives

By á-3209

You can substitute scallops for shrimp

Ingredients

• 8 oz farfalle pasta
• 4 cups baby spinach
• 1 tbs olive oil
• 1 1/2 pounds shrimp
• 1/2 tsp salt
• 1/8 tsp black pepper
• 3 plum tomatoes, chopped into 1/4 inch pieces
• 1/2 cup white wine
• 1/4 cup chopped basil
• 1/4 cup green olives stuffed with pimento
• 1 tbs butter
• 1/4 cup chopped parsley

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

1. Cook pasta according to package directions. Place spinach in colander and drain cooked pasta over spinach to wilt it.
2. Meanwhile, heat oil in nonstick skillet over medium-high heat. Add shrimp in single layer (don't crowd them, work in 2 batches, if necessary); sprinkle with salt and pepper, and cook until pink; transfer to plate and cover loosely to keep warm.
3. Add tomatoes and wine and bring to boil. Immediately reduce heat and stir in basil and olives. Cook 3 minutes or until liquid is reduced by half. Remove from heat and swirl in butter.
4. Toss pasta, sauce and parsley together, and gently stir in shrimp. Serve immediately.