Pasta with Shrimp and Spinach

Pasta with Shrimp and Spinach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup pine nuts

  • 1

    T unsalted butter

  • 1

    T olive oil

  • 1

    shallot, finely minced

  • 3

    cloves garlic, finely minced

  • 1

    (16oz) box penne

  • ½

    cup white wine

  • 3 - 4

    cups chicken stock

  • 2

    cups shrimp (51-60 count), shelled and deveined

  • 1

    (14.5 oz) can diced tomatoes, drained

  • 1

    cup baby spinach, sliced into ribbons

  • ¼

    cup Parmigiano-Reggiano cheese, finely grated

  • Salt and pepper to tast

Directions

Toast the pine nuts in a large saucepan, then remove Melt the butter with the olive oil in the pan Add the shallot, garlic, pinch of salt and pepper Saute for 2 - 3 minute, being careful to not burn garlic Stir in the pasta and toast it for 3 - 4 minutes. Add the wine to the pan, stirring everything. Cook until the pasta absorbs some of the wine Ladle in the chicken stock, about 1/2 cup at a time, stirring as the pasta absorbs the liquid After you have added 2 1/2 cups stock, test the pasta for doneness, then test again after each 1/2 cup interval. The amount of stock will depend on the type of pasta Add the shrimp with the final 1/2 cup stock Cover and steam shrimp for 3 - 4 minutes Stir in the tomatoes and spinach, then check the pasta for doneness a final time. Adjust the seasoning, then stir in the pine nuts and cheese Note* You could also use gemelli, ziti or orecchetti


Nutrition

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