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.
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!