Pasta with Shrimp and Spinach
By á-3225
Ingredients
- 1/4 cup pine nuts
- 1 T unsalted butter
- 1 T olive oil
- 1 shallot, finely minced
- 3 cloves garlic, finely minced
- 1 (16oz) box penne
- 1/2 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
- 1/4 cup Parmigiano-Reggiano cheese, finely grated
- Salt and pepper to tast
Details
Preparation
Step 1
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
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