Description
Angel hair pasta in light garlic wine sauce, tossed with some tomatoes and spinach and topped with sautéed shrimp.
Ingredients
- 4 ounces, weight Uncooked Pasta
- 12 Medium To Large Shrimp, Peeled, Deveined, Tail Removed
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 cups Cherry Tomatoes, Cut In Half
- 1 clove Garlic, Minced
- ½ cups Chardonnay Wine
- ¼ teaspoons Hot Pepper Flakes
- ½ teaspoons Dried Basil
- ¼ cups Heavy Cream
- 1 cup Packed Spinach Leaves
- ½ cups Shredded Parmesan Cheese
Preparation
Cook pasta in salted water according to package instructions. Drain hot water, rinse with cold water and set aside.
Season washed and peeled shrimp with salt and pepper. In a skillet over medium heat sauté shrimp in olive oil until cooked through and pink (about 2 minutes). Set shrimp aside on a plate.
In the skillet over medium heat add butter, tomatoes, garlic, wine, hot pepper, basil, and a dash of salt and pepper and cook for 5 minutes, stirring frequently. Just about ¼ cup of liquid should remain at this point. Add cream and spinach, stir and cook for just about a minute. Add the shrimp and stir to combine. Toss cooked pasta in sauce and top with Parmesan cheese.
Inspired by a similar recipe at natashaskitchen.com.
