Wednesday, June 30, 2010

Rotini with Shrimp and Spinach

After a few disappointing meals this week, I decided it was time I get in the kitchen and make something happen.  I wasn't quite sure what to cook but I knew my local fish market would be involved.  I picked up a half pound of shrimp and went to the grocery store for some spinach.

By the time I got home, I decided I would make Rotini with Shrimp and Spinach in a white wine sauce.  I'm usually into red sauces but I guess the summer has me thinking white.  I adapted Giada's recipe.

1/4 cup olive oil
1/4 cup finely chopped onions
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1/2 pound large shrimp, peeled and de-veined
12 ounces Rotini pasta
3 cups (packed) fresh arugula, torn in ½
Tomatoes (DO NOT ADD)*


Heat the oil in a heavy large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the Rotini in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the Rotini. Add the Rotini and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper.

Transfer the pasta to a large bowl and serve.

Hungry yet?

I unfortunately added tomatoes to this dish.  It was disgusting.  I didn’t cook them long enough and warm tomatoes are really not my thing.  Big mistake and I do not recommend it!

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